Doughnuts

2 TBSP YEAST

1/3 C WARM WATER

1 1/2 C WARM MILK

1/3 C SUGAR

1TSP SALT

2 EGGS

1/3 C BUTTER

5 C FLOUR

• Let yeast bloom in warm water for 10 mins.  Add remaining wet ingredients plus sugar and mix gently.  Add dry ingredients and knead for 5-10 mins until dough is soft.  Place in an oiled bowl, cover with a tea towel and let rise 1 hour. 
• Roll out dough to 1/2” thickness on a floured surface. Cut into desired shapes and cover with a tea towel to let rise another 30 mins.
• While dough is in its second rise, heat frying oil (like canola) in a large pot or deep fryer to approximately 360-375.  Gently place the risen doughnuts into the oil.  Be sure to not crowd the fryer.  Fry until golden brown on each side and place on paper towel to absorb any excess oil.  While warm, dip into sugar and cinnamon or glaze doughnuts and decorate as desired or let cool and roll in icing sugar.
• I like to freeze the un-iced doughnuts that aren’t eaten fresh and pop them into the oven to warm before eating at a later date!