INSTRUCTIONS
For the Doughnuts:
Line a large baking sheet with a few layers of paper towels. Lightly grease another large baking sheet with butter or nonstick baking spray. Set both aside for later use.
In a small bowl, combine the yeast and warm water; set aside until it foams up, about 5 minutes.
In the bowl of a stand mixer fitted with the hook attachment, combine the warm milk and butter and, using a silicon whisk, stir until the butter has completely dissolved.
Add in the sugar, egg, egg yolk, salt, yeast mixture and 3 cups flour, and beat on medium-low speed until smooth. Beat in remaining flour just until a soft ball of dough forms around the hook. Don’t knead the dough yet!
Transfer the dough to a large, lightly greased bowl, turning once to coat the top. Cover tightly with saran wrap and set aside to rise in a warm area until it appears to have tripled in size, about 1 hour. (If you plan on making the dough in advance, see recipe notes).
Gently punch the dough down and turn it out onto a lightly floured work surface. Knead the dough into a smooth ball, about 7-8 times, or until it’s uniform in texture.
Using a rolling pin, gently roll the dough out into a large rectangle, approximately 1/2″ to 3/4″ inch in thickness. Using a lightly floured 2 and 1/2-inch round dough cutter, cut an equal amount of circles from the rectangle. Use any dough scraps to make donuts hole! Just roll into tiny balls.
Transfer the donuts to the prepared lightly greased baking sheet, spacing them an inch a part (they will rise). Cover pan lightly with saran wrap and set aside for 45 minutes, or until the doughnuts have almost doubled in size.
When ready to fry, heat oil in a large, heavy bottomed pot, to 360°(F). Fry donuts, a few at a time, for 1-2 minutes on each side, or until golden brown.
Transfer cooked donuts onto the prepared paper towel lined baking sheet, continuing until all donuts have been fried.
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