Snowflake Doughnuts

2 packages (1/4 ounce each) active dry yeast

1 cup warm water (110° to 115°)

1-1/4 cups warm milk (110° to 115°)

1/2 cup canola oil

1 cup sugar

1/2 teaspoon salt

3 eggs

6 cups all-purpose flour

Oil for deep-fat frying

Confectioners' sugar or additional sugar, optional

In a large bowl, dissolve yeast in warm water. Add warm milk and oil. Add sugar, salt and eggs. Stir in flour (dough will be very sticky). Cover and let rise in a warm place until doubled, about 45 minutes.

Stir dough down and let rise for 45 minutes. Stir dough down; roll out on a well-floured surface to 1/2-in. thickness. Cut with a 2-1/2-in. cutter. Place on greased baking sheets; cover and let rise for 45 minutes. In an electric skillet or deep-fat fryer, heat 1 in. oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners’ sugar if desired. Yield: 18 servings. Note: this is a very soft dough, but makes wonderfully light doughnuts.