Mediterranean Doughnuts

• 6 12 cups all-purpose flour
• 1 active dry yeast
• 2 tablespoons sugar
• 12 cup warm water
• 6 eggs
• 1 cup sugar
• 13 cup milk
• 3 tablespoons butter or 3 tablespoons margarine, cut up
• 1 12 teaspoons salt
• 3 tablespoons cooking oil
• fat, for shallow fat fr

1. In a large bowl, stir together 1/2 cup of the flour, the yeast and.
2. the 2 tbsps.
3. sugar.
4. Add warm water; stir till smooth.
5. Cover; let.
6. rise in warm place about 1 hour or till tripled in volume.
7. inches.
8. large mixer bowl beat eggs until fluffy; gradually add the 1 cup.
9. sugar, beating about 5 minutes or till thick and lemon colored.
10. In a small saucepan heat and stir milk till almost boiling; remove from heat.
11. Add butter or margarine and salt, stirring till butter almost melts.
12. Cool to lukewarm (115-120 deg.
13. F).
14. Rub the inside of a large bowl with some of the cooking oil.
15. Pour in egg mixture.
16. Stir in yeast and milk mixture.
17. Gradually add the remaining flour, stirring to combine.
18. Mix thoroughly with hands.
19. Add remaining oil.
20. Continue kneading the dough in the bowl to work with the oil.
21. Knead about 5 minute more.
22. Cover with clear plastic wrap, let rise in warm place 2-3 hours Punch dough down.
23. For each doughnut, roll about 1/4 cup dough out on lightly floured cloth to 5-6 inch circle.
24. Fry, a few at a time, in shallow hot fat (375 deg.
25. F) about 1-1/2 minute or till brown, turning once.
26. Drain on paper toweling.
27. Roll.
28. in sugar if desired.

flour, active dry yeast, sugar, water, eggs, sugar, milk, butter, salt, cooking oil

Taken from www.food.com/recipe/mediterranean-doughnuts-370807 (may not work)