Name: Bugnes Moelleuses (French Doughnuts)
Ingredients: 0.25 cup water; 2 (.25 ounce) packages active dry yeast; 8 cups all-purpose flour; 8 large eggs; 0.75 cup butter, melted; 0.5 cup white sugar; 2 tablespoons white sugar; 2 lemons, zested; 6 cups vegetable oil for frying

Ingredients

0.25 cup water
2 (.25 ounce) packages active dry yeast
8 cups all-purpose flour
8 large eggs
0.75 cup butter, melted
0.5 cup white sugar
2 tablespoons white sugar
2 lemons, zested
6 cups vegetable oil for frying

Steps

Mix together water and yeast in a small bowl. Let stand until foamy, about 15 minutes.
Combine flour, eggs, butter, 1/2 cup plus 2 tablespoons sugar, and lemon zest in a large bowl. Pour in yeast mixture. Knead by hand until dough comes together. Cover the bowl with a dish towel and let dough rise in a warm place until doubled in size, about 2 hours.
Roll out dough into a large rectangle on a lightly floured work surface. Cut out diamond-shaped doughnuts using a small pastry wheel cutter. Brush off excess flour.
Heat oil in a deep saucepan or wok over medium-high heat. Cook doughnuts in batches in hot oil until golden brown, about 1 minute per side. Drain on a paper towel-lined platter.