Heat the milk until it is warm but not hot, about 90 degrees in a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes, using an electric mixer or stand mixer fitted with a dough hook, beat the eggs butter sugar into the yeast mixture. Add half of thr flour and mix until combined.

Then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour about 2 tablespoons at a time, if the dough is too wet. If you are using an electric mixer, the dogh will probably become too thick to beat, when it does, transfer it to a floured surface, and gently knead it until smooth, grease a large bowl with little oil transfer the dough to the bowl and cover.

Let rise at room temperature until it doubles in size, about 1 hour. Turn the dough out onto a well-floured surface and roll it 1/2 -inch thickness. Cut out the doughnut with doughnut cutter, flouring the cutter as you go reserve the doughnut holes. Knead any scraps together, cover it with kitchen towel and let rise in a warm place until they are slightly puffed up and delicate, about 45minutes