Yeast Doughnuts

This light and airy yeast doughnut recipe makes a terrific holiday treat. You may dip them in chocolate glaze or add candy sprinkles if you wish.

Ingredients

Combine 1 3/4 cups flour with yeast in a large bowl. Heat milk, sugar, butter, and salt in a saucepan over medium heat until butter melts.
Add milk mixture and eggs to flour mixture; beat with a heavy-duty electric mixer on low speed until just combined, about 30 seconds.
Increase speed to high and beat for 3 minutes. Add remaining flour, a little at a time, stirring with a spoon until a firm but pliable dough forms.
Transfer dough to a lightly floured work surface. Knead until smooth and supple, 4 to 5 minutes. Transfer to an oiled bowl. Cover and let dough rise until doubled in size, about 1 hour.
Turn dough out onto a floured surface, punch down dough, and roll out to 1/2-inch thickness. Cut out doughnuts with a floured doughnut cutter; re-roll trimmings and cut them into doughnuts. Transfer doughnuts to baking sheets, cover, and let rise for 45 minutes.
Heat oil in a deep fryer to 360 degrees F (180 degrees C).
Working in batches, fry doughnuts in hot oil, turning several times, until golden all over. Use a slotted spoon to remove doughnuts to a wire rack to drain and cool completely.
Dredge cooled doughnuts in confectioners’ sugar.