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1
Preheat the fryer.
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2
In a small mixing bowl, whisk the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Set aside until needed.
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3
In a mixer, whip the eggs until thick and pale yellow in color.
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4
Change the mixer attachment to a dough hook. With the machine running slowly add the yeast mixture, melted butter, milk, and half and half.
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5
Add the salt.
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6
Add the flour, 1 cup at a time and mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough and turn into a lightly oiled bowl.
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7
Cover the bowl with plastic wrap and set the bowl in a warm, draft free space. Let rise until double in size, about 1-1/2 hours.
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8
Turn the dough out onto a floured surface and dust the surface of the dough with flour.
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9
With a rolling pin, roll out the dough, about 1/4-inch thick, in the shape of a rectangle.
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10
Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) let the dough rise until double in size, about 1 hour.
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11
Using a sharp French knife, cut the dough into 1 inch squares.
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12
Fry a couple of the squares at a time, until golden brown, about 3 to 4 minutes, stirring constantly for overall browning. Remove the doughnuts from the oil and drain on a paper-lined plate.
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13
Roll the doughnuts in sugar and serve warm.
