Ingredients
· 2 packages (¼ oz. each) active dry yeast
· 1 cup warm water
· 1¼ cups warm milk
· ½ cup canola oil, or another neutral oil of your choice
· 1 cup sugar
· ½ teaspoon salt
· 3 large eggs, room temperature
· 6 cups all-purpose flour
· Oil for deep-fat frying
· Powdered sugar, optional

Method:
In a large bowl, dissolve yeast in warm water. Add warm milk, oil, sugar, salt and eggs. Stir in flour (dough will be very sticky). Cover the bowl and let the dough rise in a warm place until doubled, about 45 minutes. When the dough is risen, stir it so that it deflates slightly, gather it into a ball and turn it out onto a well-floured surface. Roll to half-inch thickness and cut with a two-and-a-half-inch doughnut cutter.

Place your cut doughnuts on greased baking sheets; cover and let them rise for 45 minutes. In an electric skillet, deep-fat fryer or Dutch oven, heat oil to 190°C. Make sure you use an oil that is intended for high temperature cooking. Fry the doughnuts, a few at a time until golden brown on both sides, about two minutes per side. Drain on paper towels. If desired, roll the finished doughnuts in granulated sugar or dust with powdered sugar. For even more flavour, you can add some cinnamon, nutmeg or pumpkin pie spice to the sugar.