Scald 1 cup milk and add 4 ounces butter, 1/4 cup sugar and 2 teaspoons salt, stirring to dissolve the butter. Cool to 110 degrees. Meanwhile, dissolve 1 package (2 1/4 teaspoons) active dry yeast in 1 cup 110-degree water.

In a large bowl or stand mixer fitted with the dough hook, place milk mixture, yeast mixture and 3 large slightly beaten room-temperature eggs, mixing until smooth. Add 6 cups all-purpose flour gradually, mixing until smooth. The dough might be sticky. If so, use slightly dampened hands to transfer it to a greased bowl (don't add more flour). Cover and let rise until doubled. For extra-light krofne, some cooks punch down the dough and let it rise a second time until doubled.

Punch down dough and roll 1/2-inch thick on a lightly floured work surface. Cut with a 3-inch round cutter or glass and let rise, covered, about 1/2 hour.

Heat oil to 375 degrees in a heavy-bottomed pot or Dutch oven. Use a deep-frying thermometer to make sure the temperature is accurate.

Fry krofne in hot oil until lightly brown on both sides, turning only once. Drain on absorbent paper. While still hot roll in granulated sugar or dust with confectioners' sugar.