Read through the recipe before starting and measure all your ingredients in advance.

In a stand mixer bowl, add flour, 2 Tablespoons sugar, yeast and salt.

Use the dough hook attachment and while the mixer is on, add warm milk, eggs and softened butter, one tablespoon at a time.

Mix on low speed for 8-10 minutes. The dough should be tacky but not sticky, soft and easy to stretch.

Lightly coat the bowl and dough with oil, cover with plastic wrap and a tea towel.

Let it rise in a warm spot at room temperature for at least 1 ½ hours.

Punch the dough down. Divide into 12 pieces for extra large donuts, 15 pieces for large donuts or 20 equal pieces for medium donuts.

Working with one piece of dough at a time, pinch the edges into the middle, forming a small pouch.

Place the ball of dough, seam-side down on a clean work surface, cup your hand over it, and lightly roll it into a ball.

Place each ball on pre-cut parchment sheet. Cover with a tea towel and let it rise for 30-40 minutes.

Heat oil in a large, heavy bottom Dutch oven or pot. Use a thermometer to keep the temperature between 350°F to 355°F.

Gently place three donuts into the oil at a time, leaving space for them to puff up and move around.

Bigger donuts need 3-4 minutes on each side. Smaller donuts need 2-3 minutes on each side.

Remove from the oil using a slotted spoon and place on a baking tray lined with a wire rack or paper towels.

Toss in granulated sugar, powdered sugar or enjoy as is.