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1
In a large bowl, stir together 1/2 cup of the flour, the yeast and.
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2
the 2 tbsps.
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3
sugar.
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4
Add warm water; stir till smooth.
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5
Cover; let.
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6
rise in warm place about 1 hour or till tripled in volume.
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7
inches.
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8
large mixer bowl beat eggs until fluffy; gradually add the 1 cup.
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9
sugar, beating about 5 minutes or till thick and lemon colored.
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10
In a small saucepan heat and stir milk till almost boiling; remove from heat.
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11
Add butter or margarine and salt, stirring till butter almost melts.
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12
Cool to lukewarm (115-120 deg.
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13
F).
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14
Rub the inside of a large bowl with some of the cooking oil.
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15
Pour in egg mixture.
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16
Stir in yeast and milk mixture.
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17
Gradually add the remaining flour, stirring to combine.
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18
Mix thoroughly with hands.
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19
Add remaining oil.
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20
Continue kneading the dough in the bowl to work with the oil.
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21
Knead about 5 minute more.
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22
Cover with clear plastic wrap, let rise in warm place 2-3 hours Punch dough down.
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23
For each doughnut, roll about 1/4 cup dough out on lightly floured cloth to 5-6 inch circle.
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24
Fry, a few at a time, in shallow hot fat (375 deg.
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25
F) about 1-1/2 minute or till brown, turning once.
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26
Drain on paper toweling.
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27
Roll.
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28
in sugar if desired.
