for 30 doughnuts
¾ cup of warm water (180 ml)
3 ½ teaspoons of active dry yeast
2 large eggs
½ cup of whole milk (120 ml)
3 tablespoons unsalted butter, melted
¼ cup granulated sugar (50 g), plus 2 tablespoons
4 cups bread flour (500 g), plus a little more for dusting
½ teaspoon kosher salt
8 cups (1.9 L) canola oil, for frying, and more for greasing
powdered sugar, for topping
Pour the water into a medium bowl or large liquid measuring cup and sprinkle the yeast on top. Let stand for about 5 minutes, until foamy.
Add the eggs, milk, melted butter and sugar and whisk together.
In a large bowl, whisk together the flour and salt.
Pour the wet ingredients into the dry ingredients, stirring with a soft spatula to form a shaggy dough. Place the dough on a clean surface and knead it with your hands until it forms a smooth ball, about 2 minutes.
Grease a large, clean bowl with canola oil. Transfer the dough to the greased bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until it has doubled in size, about 1 hour.
Press the dough with your fist, then turn it over onto a lightly floured surface.
Roll out the dough into a large rectangle about 6 mm thick (¼ inch). With a sharp knife, cut the dough into 5 cm squares, then transfer the squares to a baking tray covered with baking paper.
Heat the canola oil in a large saucepan over medium-high heat until it reaches 350˚F (180˚C).
Roll out the dough squares, 3-4 at a time, in the hot oil. As soon as the doughnuts swell, use tongs or a kitchen spider to gently turn them over. Fry them until they are golden brown on both sides, turning them over if necessary, 2-3 minutes more. Transfer doughnuts to a rack to drain.
Sprinkle the doughnuts with powdered sugar and serve hot.