Cinnamon Sugared Donuts

This recipe comes from my sister-in-law, Erika. (Also very similar to one I found in the Mennonite Treasury pg 46) On this post I halved Erika's recipe for a first try and it is a good size, yielding about 30 donuts plus donut holes. If there are teenage boys in the crowd, I'd double it.

Ingredients:

• 2 cups milk, scalded
• 1 tsp salt
• 1/2 cup butter
• 1 cup cold water
• 2 eggs
• 1 cup sugar
• 1 tsp vanilla
• 6 -7 cups flour, divided
• 1/1/2 Tbsp instant yeast
• 1 liter / quart oil for cooking

Method:

1. Scald milk with salt. Add butter to melt and then 1 cup cold water to cool down the hot liquids.
2. In large mixing bowl, beat eggs and sugar.
3. Slowly (at first) add warm liquids and vanilla. 
4. Stir in 2 cups flour and yeast, then the rest of the flour, kneading to make a soft dough. (Sticky but manageable with a dusting of flour.) 
5. Cover and let rise for half an hour or until double in size.
6. Divide in half and turn onto floured surface and gently roll out to about 1/2 inch thick. 
7. Cut with floured donut cutter, and let rest on flour dusted cookie sheets about 15 - 20 minutes.
8. In heavy fry pan or electric fryer, heat oil to 375 F. (Hint; place a few kernels of popping corn in oil and once they pop the oil is hot)
9. Fry, turning once and lift out with tongs or two forks onto paper towel lined pan.  
10. I had a small bowl of cinnamon sugar on hand to dip them, as they came out or while still warm. You can also ice with chocolate frosting and sprinkles ( 3 cups icing sugar, 1 Tbps soft butter, 3 Tbps cocoa and milk to make a spreadable consistency) or dip them in a sugar glaze.