Yeast Doughnuts

In a large mixing bowl combine 1 3/4 cups flour with yeast. In a saucepan heat milk sugar butter and salt until butter melts. Stir milk mixture into flour along with eggs beating with a heavy-duty electric mixer on low for 30 seconds just to combine. Increase speed to high and beat 3 minutes. Add the remaining flour a little at a time stirring with a spoon to make a firm but pliable dough. Knead dough on lightly-floured work surface 4 to 5 minutes until smooth and supple. Transfer to an oiled bowl. Cover and let dough rise until it doubles in size about 1 hour.

Turn dough out onto floured surface punch down and roll out to 1 /2- inch thickness. Cut out doughnuts with a floured doughnut cutter; re roll trimmings and cut them into doughnuts as well. Transfer doughnuts to baking sheets cover and let rise 45 minutes.

Heat oil in a deep-fryer to 360 degrees F (180 degrees C). Fry doughnuts in batches turning several times until golden all over. Using a slotted spoon remove doughnuts to a rack to drain. Let doughnuts cool and dredge in confectioners' sugar.