Italian Doughnuts

Instructions

1. Warm the milk in a small saucepan over low heat until just warm to the touch, approximately 110°F. Be careful not to overheat, as it can kill the yeast.
2. Remove the saucepan from heat and add the butter. Stir until melted.
3. Sprinkle the yeast over the milk and butter mixture. Let it sit for about 5 minutes, until foamy.
4. In a large mixing bowl, combine the flour, sugar, and salt.
5. Make a well in the center of the dry ingredients. Add the eggs and the milk mixture to the well.
6. Mix the ingredients until a dough forms. Knead the dough on a floured surface for about 8-10 minutes, until smooth and elastic.
7. Place the dough in a lightly oiled bowl, cover with a damp cloth, and leave to rise in a warm place until doubled in size, about 1 hour.
8. After the dough has risen, punch it down and roll it out to about 1/2 inch thickness on a floured surface.
9. Use a round cookie cutter (about 3 inches in diameter) to cut out the doughnuts.
10. Place the doughnut rounds on a floured baking sheet, cover, and allow them to rise again for about 30 minutes.
11. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. Use a thermometer to monitor the oil temperature for best results.
12. Carefully fry the doughnuts in batches, cooking for about 2-3 minutes per side, until golden brown. Use a slotted spoon to remove from oil and drain on a paper towel-lined plate.
13. While the doughnuts are still warm, roll them in granulated sugar for a sweet coating.
14. For filled doughnuts, use a pastry bag fitted with a small tip to fill each doughnut with your choice of jam or custard.
15. Serve immediately and enjoy! Tip: For extra flavor, try adding a pinch of cinnamon to your sugar coating.