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STIR together 3 1/2 cups flour, salt, yeast, milk and
oil in a mixer bowl. If using a
stand mixer, knead with dough hook on low for 1 minute,
then on medium for 3 to 4
minutes, until smooth and elastic. If making by hand,
beat together with wooden spoon.
Remove from bowl and knead on unfloured surface until
smooth. Wash and dry bowl,
then return dough to bowl.
COVER dough tightly with plastic wrap and let rise at
room temperature until doubled,
about 1 1/2 hours.
ADD brown sugar, eggs and butter. If using stand mixer,
beat with paddle attachment
on low until incorporated, then beat on medium speed
for 2 to 3 minutes. Switch to
dough hook, add remaining 2 cups flour and knead in low
speed. Increase speed to
medium and knead for 3 to 4 minutes, until dough is smooth
and a little sticky. Transfer
to lightly floured surface and knead a few times until
smooth. If mixing by hand, beat in
brown sugar, eggs and butter with wooden spoon, then
beat 2 to 3 minutes, until smooth.
Gradually stir in 2 cups flour. Turn dough out onto lightly
floured surface and knead for
6 to 8 minutes until smooth, elastic and slightly sticky.
OIL a 6-quart bowl or spray with cooking spray. Put dough
in bowl, turning to coat all sides.
Cover with plastic wrap and let rise at room temperature
until doubled, 1 1/2 to 2 hours.
LINE baking sheets with parchment paper or nonstick foil.
Place dough on lightly flour
surface and pat out to about 1/3 inch thick. Dip a doughnut
cutter or two sizes of biscuit
or cookie cutters into flour and cut out doughnuts. Place
doughnuts and doughnut holes
on baking sheets. Cover with dish towels and let stand
until almost doubled, about 45 minutes.
HEAT oil to 365 degrees. Fry doughnuts 3 or 4 at a time,
about 4 minutes per side, until
golden brown. Serve warm or at room temperature.
