Berliner Pfannekuchen (Doughnuts)

• 7 cups flour
• 6-7 tbls. butter
• 5 tbls. sugar
• 1 tsp. salt
• flavoring (optional)
• (almond, lemon, or rum)
• 1-2 eggs
• 2 packages yeast
• 2 1/4 cups milk
• as needed:
• oil (canola)
• brown paper bag (cut up)
• granulated sugar

1. In a large bowl, mix together the flour, butter, sugar, salt, and flavoring.
2. Add the eggs one by one.
3. Add the yeast to some warm (not hot) milk and put it into the mixture.
4. Let it rise for 40 minutes.
5. Roll the dough out to 1/3 inches thick and cut it into shapes with cookie cutters or with the rims of large glasses.
6. Let them rise again until they are "light and fluffy."
7. Fry them in oil (canola) 2 inches deep at 365-370*F.
8. Drain the doughnuts on absorbent paper (cut up paper bag).
9. Roll them in granulated sugar while they are still warm.

flour, butter, sugar, salt, lemon, eggs, yeast, milk, oil, brown paper, sugar

Taken from www.epicurious.com/recipes/member/views/berliner-pfannekuchen-doughnuts-1239849 (may not work)