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1
In a large bowl combine 1/2 teaspoon of the dry yeast with 1/2 cup lukewarm water.
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2
Let stand for 5 to 10 minutes until the yeast foams, then stir in 2 1/2 cups of the flour.
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3
Cover with plastic wrap and put in a warm place for at least 45 minutes, or until the dough has doubled in size.
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4
In the bowl of a standing electric mixer, combine the remaining 2 1/2 cups flour, sugar, salt, and the remaining 1/2 teaspoon yeast.
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5
Stir to combine well.
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6
Using the paddle attachment on slow speed, beat in the warm milk and melted butter.
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7
Add the egg yolks one at a time, beating until the dough is smooth and homogeneous.
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8
Cover with plastic wrap and let stand in a warm place for 45 minutes.
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9
Using the electric mixer, combine the two doughs into one.
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10
Break off a piece of dough about the size of a softball and roll it out 1/4-inch thick on a clean, floured work surface.
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11
Cut out doughnut rounds using a 2-inch cookie cutter.
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12
Place the rounds on a baking sheet with plenty of room in between, about 15 per sheet.
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13
Repeat until all the dough has been cut.
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14
Let the rounds rest for at least 15 to 20 minutes, or until they have tripled in size.
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15
Pour enough vegetable oil into a deep fryer or stockpot to measure at least 3 inches.
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16
Heat to 325 F on a deep-fat thermometer.
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17
Fry the doughnuts in batches, about 5 to 10 minutes per batch, until they are golden brown and very puffy.
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18
Drain on paper towels and keep in a warm place until all doughnuts are cooked.
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19
Toss the doughnuts in sugar while still warm and serve.
