Plain Doughnuts

Directions

1. 1
   Special equipment: 1-inch and 2-inch round cutters
2. 2
   Bring the milk to a simmer in a 1-quart heavy saucepan, then remove from the heat and stir in the sugar and salt.
3. 3
   Pour into a large bowl and let cool slightly.
4. 4
   While the milk is cooling, dissolve the yeast in 2 tablespoons warm water in a small bowl, stirring.
5. 5
   Let stand for 5 minutes.
6. 6
   Stir the yeast mixture into the milk mixture along with the oil, lemon zest and eggs.
7. 7
   Stir in 2 1/2 cups of the flour with a wooden spoon to make a very soft dough.
8. 8
   Spread 1 cup of the flour on a work surface and put the dough on top, scraping it from the bowl with a rubber spatula.
9. 9
   Knead the dough for about 5 minutes, incorporating all of the flour from the work surface and adding just enough additional flour (if necessary); the dough should be slightly sticky.
10. 10
    Transfer the dough to an oiled large bowl and sprinkle lightly with additional flour.
11. 11
    Cover the bowl with a clean kitchen towel and let the dough rise in a warm draft-free place until doubled in bulk, 1 to 1 1/2 hours.
12. 12
    Turn the dough out onto a floured surface and roll out with a floured rolling pin until 1 inch thick.
13. 13
    Cut out rounds with a 2-inch cutter.
14. 14
    To make ring shapes, cut out doughnut holes with a 1-inch cutter.
15. 15
    Place on a baking sheet, cover the doughnuts with another kitchen towel and let rise in a warm place for 30 minutes.
16. 16
    While the doughnuts rise, heat about 10 cups vegetable oil in a deep 4-quart pot until it registers 365 degrees F on a deep-fry thermometer.
17. 17
    Fry the doughnuts 2 at a time, turning once or twice, until puffed and golden brown, 2 to 3 minutes per batch.
18. 18
    Transfer to paper towels to drain.