Nana's Fastnachts

In a small bowl, combine warm water and yeast. Let stand for 10 minutes to allow the yeast to activate. (Prep Time: 10 minutes)

Warm the milk in a small saucepan over medium heat until it just begins to bubble around the edges. Remove from heat and let cool until lukewarm. (Cook Time: 5 minutes, Cool Down: 15 minutes)

In a large bowl, combine 3 cups of flour and 1 teaspoon of sugar. Stir in the lukewarm milk until smooth. Add the yeast mixture and mix well. Cover the bowl and let the dough rise in a warm place until doubled in size, about 1 hour. (Prep Time: 5 minutes, Rise Time: 1 hour)

Stir in the beaten eggs, 1 cup of sugar, melted butter, and salt into the risen dough. Gradually mix in enough of the remaining flour to form a stiff dough. Cover and let rise for a second time until doubled, about 1 hour. (Prep Time: 10 minutes, Rise Time: 1 hour)

Punch down the dough to release the air. Divide the dough into 2 equal portions. On a lightly floured surface, roll out one portion of the dough to 1/2 inch thickness. Use a biscuit cutter to cut out doughnut shapes. With a sharp knife, make 2 slits in the middle of each doughnut. Repeat with the remaining dough. (Prep Time: 20 minutes)

Cover the cut doughnuts and let them rise for a third time until doubled in size, about 1 hour. (Rise Time: 1 hour)

Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Use a thermometer to ensure accurate temperature. (Prep Time: 10 minutes)

Carefully fry the doughnuts in the hot oil in batches, being careful not to overcrowd the pan. Fry until golden brown, about 3 to 4 minutes per side. (Cook Time: 6-8 minutes per batch)

Remove the fried doughnuts with a slotted spoon and drain on paper towels or brown paper bags to remove excess oil. While still warm, generously toss the doughnuts in confectioners' sugar. (Prep Time: 5 minutes)