Caramel Doughnuts

Instructions

1. In a bowl, combine the milk and yeast. Let sit for 5 minutes.
2. In a stand mixer fitted with the dough hook or in a large bowl with a wooden spoon, combine the remaining ingredients, except for the oil, with the milk mixture until the dough starts coming together.
3. In the stand mixer or on a lightly floured work surface, vigorously knead the dough for 5 minutes or until smooth. Form into a ball and place in a clean, lightly floured bowl. Cover with a damp dishcloth and let rise in a warm, humid spot for 2 hours or until doubled in volume.
4. On a lightly floured work surface, roll out the dough until ½ inch (1 cm) thick. Using a 3-inch (7.5 cm) round cookie cutter, cut out 12 doughnuts, reusing any dough scraps. Cover the doughnuts with a clean dishcloth and let rest for 15 minutes.
5. Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towel or with a wire rack.
6. Fry 3 to 4 doughnuts at a time in the hot oil for 1 minute on each side or until golden. Drain on the paper towel. Continue with the remaining doughnuts. Let cool completely, about 30 minutes. Using a chopstick, make a hole in the side of each doughnut.