- 3-3 1/4 cup unbleached all purpose flour
- 1 envelope or 2 1/4 tsp instant yeast
- 6 tablespoons sugar
- 1/2 teaspoons salt
- 2/3 cups whole milk, at room temp
- 2 large eggs, beaten lightly
- 6 tablespoons (3/4 stick) butter, softened but still cool
- 6 cups shortening or oil to fry in (I only used 3 cups in a flat bottomed skillet so that doughnuts were shallow fried, never completely covered and it worked just fine)
In a medium bowl, whisk together 3 cups of flour, the yeast, 5 tbsp sugar, and the salt. Set aside.
Place the milk and eggs in the bowl of a standing mixer fitted with the dough hook. Add the flour mixture and mix on low speed for 3 to 4 minutes, or until ball of dough forms.
Add the softened butter one piece at a time, waiting about 15 seconds after each addition. Continue mixing for about 3 minutes longer, adding the remaining flour 1 tablespoon at a time if necessary, until dough forms a soft ball.
Place the dough in a lightly oiled medium bowl and cover with plastic wrap. Let the dough rise at room temp until nearly double in size, 2 to 2 1/2 hours. Place the dough onto a floured surface and, using a rolling pin, roll it out
Place the doughnut rings and holes onto a floured baking sheet. Loosely cover with plastic wrap and let rise at room temp until slightly puffy, 30 to 45 minutes.
Meanwhile, fit a candy thermomenter to the side of a large Dutch oven. Add the shortening or oil to the pot and gradually heat over medium-high heat to 375°F. Place the rings and holes carefully into the hot fat 4 or 5 at a time. Fry