1 cup milk
1/2 cup sugar
1 tsp. salt
1 stick butter
1 pkg. active dry yeast
1/4 cup lukewarm water
2 eggs, slightly beaten
5 cups flour

Scald milk, add sugar, salt and butter; set aside. Sprinkle yeast into lukewarm water; stir until yeast is completely dissolved. Allow yeast to stand for 5 minutes.

Add yeast mixture to lukewarm milk. Add slightly beaten eggs. Gradually add flour, beating with wooden spoon until too stiff to beat.

Remove dough to a lightly floured board. Knead until smooth and elastic (8-10 minutes).

Form dough into a ball. Lightly oil a bowl and place dough in it. Turn ball so oiled portion is on top. Cover.

Place in warm area to rise until double (about 2 or 3 hours). Pinch off, do not cut, a handful of dough at a time, stretching it with fingers.

Drop by bits into hot vegetable oil. Fry until brown on all sides. Drain on paper towels and sprinkle with granulated sugar (Turbinado preferred).

Serve warm.