Doughnuts a la Thomas

Start with:

• 1/4 cup warm water
• 2 envelopes dry yeast
• 1/4 cup sugar

Mix well and let stand for 15 minutes until the yeast is bubbly on top.

Add 3 egg yolks and 1 1/2 cups flour. Mix in a mixer with a dough hook or by hand about 5 minutes. If the dough seems wet, add a little flour. Cover the bowl and keep in a turned-off over for 2-4 hours until more than doubled in size. The dough will be very light. Chill overnight (optional).

Roll the dough on a floured surface and cut into 2" circles. Cut holes in the center of each doughnut with a small biscuit cutter. Cover with plastic wrap that has been sprayed with Pam and let rise for 30 minutes.

• 1 cup canola oil

Heat in a skillet (the oil should be at least 1" deep) until ripples show at the bottom of the skillet (325F). Saute the doughnuts 30 seconds on each side (they cook really fast). Put on a paper towel and then toss them in a bowl of cinnamon sugar (1/2 cup sugar mixed with 1 tsp cinnamon).

Eat as soon as possible. These doughnuts are extremely yummy, but best when served hot fresh off the stove.