1/2cupcreamsweet, scalded--you can use can milk instead, but they are not as light as with cream.
In a glass measuring cup with the warm water, add the yeast and sugar and stir a little to combine.
Allow to foam for at least 5 minutes.
Scald the cream in a small saucepan over medium heat, do not allow to boil, just heat until hot and a thin skin forms.
Add the cream to the egg mixture, stir to combine then add the yeast mixture and stir again, lightly.
Add 1 cup of flour, stir gently.
Let sit till it forms a light sponge (kind of little bubbles on top and spongey looking) about 10 minutes.
Add 1/2 cup of flour at a time, stirring with a fork very gently until the last 1/4 cup, which you start to stir in and then use your hands to fold it in. The dough will be very sticky, but still hold together.
Cover with a towel.
Let rise until doubled, about an hour or two.
On a lightly floured surface, roll the dough about 1/2 to 3/4" thick and cut into donuts.
Flour your board or parchment so that after rising they aren't stuck to the board or they will fall.
Let rise again for 45 minutes.
Fry in hot oil until golden, then dip immediately in a glaze.
There is no exact amount for flour. Just add until the dough comes together, but it should be sticky not smooth and elastic like bread dough
Amount Per Serving (1 g)
Calories 270Calories from Fat 63
% Daily Value*
Saturated Fat 4g25%
Vitamin A 248IU5%
* Percent Daily Values are based on a 2000 calorie diet.