1 cup milk

3 teaspoons sugar

3 teaspoons dry active yeast

4 cups all-purpose flour

Pinch of salt

4 tablespoons butter, soft or melted

2 eggs

Frying oil as needed (vegetable oil, or a mix of vegetable oil and shortening)

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Warm the milk slightly until just lukewarm. Stir in sugar and yeast. Let stand for 5–10 minutes until foamy.
In a large bowl, combine flour and salt. Add the yeast mixture, butter, and eggs. Mix until a dough forms.
Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let rise in a warm place for 1–1 ½ hours or until doubled in size.
Punch down the dough and divide it into equal pieces (about 12–14). Shape each piece into a ball.
Flatten the center of each ball slightly, leaving the edges thicker to form the traditional “pulled-out” shape.
Place shaped donuts on a floured surface, cover lightly, and let rise for another 20–30 minutes.
Heat frying oil in a deep pot to 350°F. Fry the donuts in batches, turning once, until golden brown on both sides (about 2–3 minutes per side).
Remove with a slotted spoon and drain on paper towels.
Dust with powdered sugar or granulated sugar before serving.

Ensure oil is at 350°F for even frying.

Knead dough thoroughly for a light, airy texture.

Add lemon zest or vanilla for extra flavor.

Best eaten fresh the same day.

Traditionally served plain with sugar, not filled.