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Yeast Doughnuts

DIRECTIONS

Stir together in a medium bowl he warm water and yeast.
Let stand until the yeast is dissolved, about 5 minutes. Add and stir in the flour until the mixture is smooth.
Cover the bowl tightly with plastic wrap and let rise in a warm place until bubbly, 30 to 60 minutes.
In a large bowl, beat the butter until creamy, about 30 seconds.
Gradually add the sugar and beat until light and fluffy.
Add the eggs one at a time, beating for about 1 minute after each addition.
Add the vaniila, zest and salt and beat until blended.
Add the yeast mixture along with the flour.
Mix until the flour is fully incorporated and the dough, which will be very soft and golden, wraps around the dough hook or paddle and comes away from the sides of the bowl. (If you do not have a heavy-duty mixer, the batter can be beaten by hand with a wooden spoon.) Butter a large bowl, add the dough, and turn it so that its entire surface is lightly coated with butter. Cover the bowl tightly with plastic wrap and let rise in a warm place until doubled in volume, 1-1/2 to 2 hours. Punch the dough down, wrap tightly in plastic and then a large plastic bag, and refrigerate for at least 3 hours or overnight. (The dough will rise some and may pop out of its plastic wrap, which is the reason for the large plastic bag. You don't want the dough to be exposed to the air and develop a crust.)
Working on a lightly floured surface with half of the dough at a time, pat or roll the dough out 1/2 inch thick. Cut with a well-floured doughnut cutter and place the doughnuts and holes on a sheet of wax paper. Repeat with the remaining half of the dough. Let rise, uncovered, in a warm place until soft and puffy to the touch, about 30 minutes.
Drop the doughnuts and holes, 2 or 3 at a time, into deep fat heated to 365°F, p. 809. Fry until golden on both sides. Drain well on paper towels and either dust with:
or shake in a bag with:
Serve while still warm or within a few hours of frying.