Doughnuts

Ingredients

• 3/4 cup water
• 2 large eggs beaten
• 4 tbsp vegetable oil
• 1/3 cup sugar
• 1 tsp salt
• 3 1/4 cup flour
• 4 tsp yeast

Directions

Set to dough.
Once done, immediately form into your doughnut shapes. They grow fairly large when cooking, so small is fine. I do the large mug outside with pop bottle cap centre's trimmed out. The dough, I usually roll to 1/2 or slightly more than 3/8 inch thick. (say, the thickness of the pop bottle cap)
Let rise in well covered and warm location.
Meanwhile heat up your oil.
If you are going to ice, have it prepared. I place it in cereal bowls. You are going to want extra hands in your kitchen. If you are going to sprinkle them, have that ready too.

Pop a few into your oil. I use a deep fryer. I start with two. You are going to fry the one side, it goes quick! Flip to the other side. Flip them sooner than you think you should.
Pull them out. I usually set my fryer to the top setting and it takes about 40 seconds per side. So I put in two. Flip them and insert two more. That way they are just coming out.
My second set of hands, lets them cool slightly, (like maybe two batches behind me). Set the doughnut, poor looking side down, into the bowl of icing. Swoosh it a bit, because the icing will tend to slide off and pull it out onto a prepared counter.
Sprinkle if desired immediately.
Have a third set of hands if desired to try and chase the other away to allow your doughnuts to cool.

NOTE: These really taste best the same day. It does make about 2 + dozen doughnuts. So I only make them for a party. I can't usually make them fast enough.