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1
In a large mixing bowl combine half of the flour with the yeast.
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2
In a saucepan heat milk, sugar, butter and salt until butter melts.
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3
Stir milk mixture into the flour/yeast mixture and add the eggs.
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4
Beat with a heavy-duty electric mixer on low for 30 seconds, just to combine.
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5
Increase speed to high and beat 3 minutes.
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6
Add the remaining flour, a little at a time, until you have a firm dough.
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7
Knead dough on lightly-floured work surface for about 5 minutes until it is smooth and pliable.
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8
Place in a lightly oiled bowl.
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9
Cover and let dough rise until it doubles in size, about 1 hour.
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10
Flip the dough out back onto the floured surface, punch down and roll out to about 1 /2- inch thickness.
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11
Cut out doughnuts with a floured doughnut cutter, a circular cookie cutter, a biscuit cutter or a glass anything round and doughnut sized will do.
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12
Gather up any leftover bits and centers and roll trimmings and cut them into more doughnuts too.
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13
Transfer doughnuts to baking sheet, cover and let rise again for about another hour.
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14
You will know when they are ready.
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15
Heat oil in a deep-fryer to 360 degrees F. Fry doughnuts, in batches until golden all over.
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16
Use a slotted spoon to remove doughnuts from the oil and place on a rack to drain don;t let drain on paper towels.
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17
While that works for many fried foods, doughnuts will stick.
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18
Paper towel flavored doughnuts, not good.
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19
Let doughnuts cool and then dip into glaze.
