3 3/4 c Flour
2 1/2 oz Package active dry yeast
3/4 c Milk
1/3 c Sugar
2 oz Butter
1/2 ts Salt
2 Eggs
Vegetable oil for deepfrying
Honey -OR-
Chocolate glaze -OR-
Confectioners' sugar -OR-
Cinnamon-sugar
In a large mixing bowl combine 1 3/4 cups flour with yeast. In a
saucepan heat milk, sugar, butter and salt until butter melts.
Stir milk mixture into flour along with eggs, beating with a
heavy-duty electric mixer on low for 30 seconds, just to combine.
Increase speed to high and beat 3 minutes. Add enough of remaining
flour, a little at a time, stirring with a spoon to make a firm
but pliable dough. Knead dough on lightly-floured work surface 4
to 5 minutes and transfer to an oiled bowl. Cover and let dough
rise until it doubles in size, about 1 hour. Turn dough out onto
floured surface, punch down and roll out to 1/2 inch thickness.
Cut out doughnuts with a floured doughnut cutter; reroll trimmings
and cut them into doughnuts as well. Transfer doughnuts to baking
sheets, cover and let rise 45 minutes.
Heat oil in a deep-fryer to 360 degrees F. Fry doughnuts, in
batches, turning several times, until golden all over. Using a
slotted spoon remove doughnuts to a rack to drain.
If using Honey Glaze, immediately glaze hot doughnuts; if using
Chocolate Glaze, let cool first. Or let doughnuts cool and dredge
in confectioners' sugar or cinnamon-sugar.
