Donuts

Soften the yeast in warm water

Mix the milk, butter, and salt

Let it cool slightly

Add 1 cup of all-purpose flour and beat well with a wooden spoon

Add the softened yeast and egg

Mix well

Add enough flour to obtain a soft dough

Place the dough on a lightly floured surface and knead until smooth and elastic (about 8 minutes)

Shape into a ball and place in an oiled bowl, turning to coat the top

Cover and let rise for about 1 hour

Punch down the dough and let it rise again for another hour

Open the dough to a thickness of about 1 cm

Cut out circles of 8.5 cm diameter

Make a hole in the center of each circle (using a tin or a cookie cutter)

Let rise for an additional 30 minutes

Fry in hot oil until golden brown

Drain on paper towels

Dust with confectioner's sugar and cinnamon

Yield 17 donuts

TO FREEZE: Place the doughnuts, without glaze and cinnamon, in a single layer in an airtight container

When frozen and hard, pack into portions, remove air, seal, label, and store in the freezer

TO THAW: Use one of these methods:

Place the frozen doughnuts in a warm oven to thaw, then dust with confectioner's sugar and cinnamon

Thaw in the refrigerator overnight, then place in the oven to warm up

Thaw at room temperature, inside the container they were frozen in, then place in the oven to warm up

Remove the doughnuts from the container at the time of reheating, either for faster thawing or for warming up just before serving