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1
In the bowl of a mixer, combine 4 cups flour and salt.
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2
Add the yeast.
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3
In a small bowl, combine the milk and 2 tablespoons sugar.
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4
Add with the remaining milk to the flour.
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5
(If using dry yeast, mix the yeast with 2 tablespoons of the milk and 2 tablespoons sugar and let sit until foamy, about 5 to 10 minutes and add to the flour.)
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6
Add the eggs and butter to the flour mixture.
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7
Begin to mix the ingredients into a soft, but not sticky, dough.
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8
Add a little extra milk, 1 tablespoon at a time.
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9
Work in extra flour, 1 tablespoon at a time.
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10
Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
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11
(You can do this in a mixer fitted with a dough hook.)
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12
Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.
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13
Punch down the risen dough.
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14
Turn out onto a lightly floured surface and knead for a few seconds.
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15
With a lightly floured rolling pin, gradually roll out the dough to about 1/2-inch thick.
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16
When rolling dough, let it rest periodically to relax.
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17
Cut out into 3 to 4-inch rounds with a lightly floured biscuit cutter.
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18
Re-roll the scraps to make more rounds.
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19
Place the doughnuts on lightly floured baking sheets, spacing them apart, and cover lightly with a dry towel.
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20
Let rise in a warm spot until doubled in size, about 20 minutes.
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21
Transfer the risen doughnuts to a heavy pot filled 3-inches high with vegetable oil at 350 degrees F. Fry the doughnuts, a few at a time, until golden and puffed, turning frequently, 5 to 7 minutes.
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22
Lift the doughnuts from the oil using a slotted spoon and roll on a plate lined with granulated sugar and cinnamon mixed together.
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23
Let cool slightly and fill a pastry bag, fitted with a 1/2-inch round tip with jelly preserves.
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24
Insert the tip into the end of each doughnut and pipe approximately 1 to 2 teaspoons preserves into them and serve.
