Soak yeast in water and set aside (5min). Mix together milk, sugar and salt.
Add yeast. Stir in remaining ingredients. When the dough begins to leave the sides of the bowl, turn it out
on to a lightly floured board to knead. Knead dough until it is smooth, elastic and dösn't stick to the
board.
Place in greased bowl turning once to have the greased side up. Cover with a damp cloth and let rise in
warm, draft free spot until double in size (1-2
hours). Punch fist into center of dough. Pull edges into center and turn completely over in bowl. Let rise
again until almost double (30-45 min). Roll out dough
1/3" thick. Cut with floured 3" doughnut cutter. Let rise on board until very light (30-45 min). Leave
uncovered so that a crust will develop on
the dough.
Drop into hot deep fat (375F) Drain on absorbent paper. For sugared doughnuts, place in bag with
granulated sugar and shake.
From: Joan Mershon