Yeast-Raised Doughnuts

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Los Angeles Times


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Makes about 1 1/2 to 2 dozen doughnuts

1 cup lukewarm milk (no warmer than 110 degrees)

1 package (2 1/4 teaspoons) active-dry yeast

2 eggs

2 egg yolks

1/4 cup plus 2 tablespoons sugar

1 teaspoon vanilla

3 3/4 cups (16 ounces) flour

1/2 teaspoon salt

6 tablespoons (3/4 stick) softened butter, cut into 4 or 5 pieces

Canola oil for frying

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