Step 1

Add lukewarm milk to a mixing bowl and sprinkle your yeast on top.

Step 3

In 5 minutes bubbles will start to form on the surface.

Step 5

Once this happens add your eggs, 2 teaspoons sugar, salt, flour, and butter.

Step 7

Ina bowl of a stand mixer with dough hook knead the ingredients for 10 minutes or until they form a smooth, tacky dough that pulls away from the sides of the bowl.

Step 9

If your dough is too wet, add flour 1 teaspoon at a time until it is the proper consistency.

Step 11

Turn the dough onto a flat surface.

Step 13

Use both hands to work it into a nice large ball. Do not flour surface.

Step 15

Once you formed a ball, place it in a lightly greased bowl with olive oil and cover it with plastic wrap.

Step 17

Let the dough rest for an hour and a half until the ball has doubled in size.

Step 19

Take the total weight of your dough and divide by twelve.

Step 21

You will yield 12 to 15 donuts.

Step 23

Cut the dough into small chunks the weight of your divided by twelve. Work it in a circular motion between the flat work surface and the palm of your hand until each donut is rolled and compact. If you do use flour here use a very tiny amount on your hands.

Step 25

Line a baking sheet with parchment paper. Set all the donuts on it. Cover and let the dough rise again until doubled in size about one hour.

Step 27

Place the frying oil into an small pot and heat it to 350 degrees approximately between a 2 and 3 on the stove. It's best to have a deep frying thermometer that will read the temperature of the oil. Fry no more than two donuts at a time not to crowd the pan.

Step 29

Remove the donuts from the oil when they a golden brown in color. Place them on a baking rack to cool slightly. The total cook time for your donuts is about 4 minutes.

Step 31

Before the donuts are completely cooled roll them in the two cups of sugar and set back on the rack.