Doughnuts

Stir flour and yeast in bowl of stand mixer fitted with dough hook.

Add milk and eggs.

Mix on low speed until dough comes together and no dry flour remains, about 2 minutes, scraping down bowl and dough hook as needed.

Turn off mixer, cover bowl with plastic wrap, and let stand for 20 minutes.

Add sugar and salt and mix on low speed until dough is smooth 5-7 minutes.

While mixer is running, add butter, a few pieces at a time.

Increase speed to medium-low and continue to mix until butter is fully incorporated and dough is smooth and elastic, 8 to 12 minutes longer. Scrape down the bowl halfway through.

Transfer dough to a lightly greased large bowl.

Cover bowl tightly with plastic and let dough rise at room temperature until doubled in size, 1½ to 2 hours. (I used proof setting on my oven.)

Line a jelly roll pan with parchment paper and lightly oil it.

Roll dough on a floured counter to ½-inch thickness (approximately 10 by 13 inches).

Use a 3-inch round cutter dipped in flour, cut 12 rounds.

Place rounds on the parchement, cover with plastic and let rise 1 hour. (Again, I used proof setting.)

Heat oil in a large Dutch oven (enough to measure 1½ inches deep) to 330 degrees.

Set wire rack in second rimmed baking sheet and line with paper towels.

Using your hands, gently drop 2 doughnuts in at a time and fry about 2 mins each side.

Let cool completely.

Roll in sugar of your choice and then pipe the jelly in!