Prep 1 hr 30 mins
Cook 5 mins
From Chef and author Emeril Lagasse.
- 1 (1/4 ounce) envelope active dry yeast
- 3⁄4 cup sugar, plus
- 1 teaspoon sugar
- 1⁄4 cup warm water (110 degrees F)
- 6 large eggs, at room temperature
- 4 tablespoons unsalted butter, melted
- 1 1⁄2 cups milk, at room temperature
- 1⁄2 cup half-and-half, at room temperature
- 1⁄4 teaspoon salt
- 8 1⁄2 cups all-purpose flour
- vegetable oil (for deep frying)
- sugar, for sprinkling
- In a small mixing bowl, combine the yeast, 1 teaspoon of the sugar, and the water. Stir to dissolve the sugar and set aside. If the yeast doesn't foam after a few minutes, you need to buy new yeast and start again.
- In an electric mixer, beat the eggs and the remaining 3/4 cup sugar until thick and pale yellow in color, about 6 minutes. Change the mixer attachment to a dough hook. With the machine on low speed, slowly add the yeast mixture, melted butter, milk, half-and-half, and salt. Add the flour, one cup at a time, and mix until a soft ball forms that leaves the sides of the bowl and climbs up the dough hook. Remove the dough and turn into a lightly-oiled bowl, turning to oil all sides. Cover the bowl with plastic wrap and set the bowl in a warm, draft-free place until it doubles in size, about 1 1/2 hours.
- Turn the dough out onto a floured work surface and dust it with flour. Roll out the dough into a rectangle about 12x17 inches and 1/2 inch thick. Cover the dough with a lightly-oiled piece of plastic wrap. Put the dough in a warm, draft-free place and let rise until doubled in size, about 1 hour.
- Heat 6 inches of oil in a deep, heavy pot, or an electric fryer, to 360 degrees F.
- With a sharp knife, cut the dough into 2-inch squares. Flour your hands, then pat the squares down a little to lightly flatten them.
- Fry the squares, 2 to 3 at a time, until golden brown, 3 to 4 minutes, turning them to brown evenly. Drain on paper towels. Sprinkle the doughnuts with sugar and serve warm.