Instructions

• In a mixing bowl combine 1/3 cup warm water (105–115°F), 2 1/4 teaspoons active dry yeast, and 1 teaspoon of the granulated sugar. Stir once and let sit 5 minutes, until the mixture is frothy.
• Add the remaining granulated sugar (the rest of the 6 tablespoons after the 1 teaspoon used above), 2 slightly beaten large eggs, 3/4 cup warm milk, 1/2 cup melted butter, and 1/4 teaspoon salt to the yeast mixture. Stir to combine.
• Gradually add 4 1/2 cups all-purpose flour to the wet mixture, stirring until a shaggy dough forms and the flour is incorporated.
• Turn the dough onto a lightly floured surface and knead for several minutes (about 5–8 minutes) until the dough is smooth and elastic.
• Shape the dough into a ball, place it in a clean bowl, cover with a clean towel, and let it rise in a warm place about 1 1/2 hours, or until doubled in size.
• After the dough has doubled, gently deflate it. Roll the dough on a floured board to about 1/4 inch thickness. Cut out donut shapes with a donut cutter.
• Place the cut donuts on a sheet of parchment paper, cover loosely with a towel, and let them rest and rise for an additional 30 minutes.
• While the donuts are resting, heat canola oil in a heavy pan to 375°F. Use enough oil so the donuts can float while frying.
• Fry the donuts in batches, 2–3 minutes per side, until golden brown. Turn once to brown both sides evenly. Remove donuts with a slotted spoon and drain on paper towels.
• While still warm, optionally toss the donuts in granulated sugar or coat them with a donut glaze.