MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Emeril's Yeast Doughnuts
 Categories: Doughnuts
      Yield: 18 Servings
 
  3 3/4 c  Flour
  2 1/2 oz Package active dry yeast
    3/4 c  Milk
    1/3 c  Sugar
     2  oz Butter
    1/2 ts Salt
      2    Eggs
           Vegetable oil for deepfrying
           Honey -OR-
           Chocolate glaze -OR-
           Confectioners' sugar -OR-
           Cinnamon-sugar
 
  In a large mixing bowl combine 1 3/4 cups flour with yeast. In a
  saucepan heat milk, sugar, butter and salt until butter melts.
  Stir milk mixture into flour along with eggs, beating with a
  heavy-duty electric mixer on low for 30 seconds, just to combine.
  Increase speed to high and beat 3 minutes. Add enough of remaining
  flour, a little at a time, stirring with a spoon to make a firm
  but pliable dough. Knead dough on lightly-floured work surface 4
  to 5 minutes and transfer to an oiled bowl. Cover and let dough
  rise until it doubles in size, about 1 hour. Turn dough out onto
  floured surface, punch down and roll out to 1/2 inch thickness.
  Cut out doughnuts with a floured doughnut cutter; reroll trimmings
  and cut them into doughnuts as well. Transfer doughnuts to baking
  sheets, cover and let rise 45 minutes.
  
  Heat oil in a deep-fryer to 360 degrees F. Fry doughnuts, in
  batches, turning several times, until golden all over. Using a
  slotted spoon remove doughnuts to a rack to drain.

  If using Honey Glaze, immediately glaze hot doughnuts; if using
  Chocolate Glaze, let cool first. Or let doughnuts cool and dredge
  in confectioners' sugar or cinnamon-sugar.

  Recipe by Essence of Emeril

  Posted: Meg Antczak

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