Portuguese Doughnuts

Combine 1 teaspoon of sugar with a small amount of warm water in a bowl, stirring until the sugar is fully incorporated. Add yeast on top and allow it to sit for approximately 5 minutes, during which time the yeast will begin to dissolve.

In a large mixing bowl, whisk together eggs and 1 cup of sugar until the sugar is completely dissolved. Mix in salt and flour, blending until well combined. Gradually add the yeast mixture, milk, and melted butter to the bowl, using a wooden spoon to mix everything together. Cover the bowl with a lid and place it in a warm location, allowing the dough to rise until it has doubled in size.

Once the dough has increased in size, gently punch it down and give it a brief kneading session. If you prefer, you can also spend some time kneading the dough to make it more elastic. Cover the bowl again and allow the dough to rise once more. If you have time, you can refrigerate the dough overnight for a longer rising period.

Before proceeding, make sure to heat oil in a deep fryer or large skillet to 350 degrees F (175 degrees C). Prepare a small dish of water nearby, as you'll need it to moisten your hands when handling the dough. Be cautious not to add too much water, as excess moisture can cause problems in the hot oil.

Using slightly wet hands, shape a small ball of dough approximately the size of a golf ball. Gently stretch the dough out into a disc shape, turning it as you go until you have a circular piece about 4 inches wide. Don't worry if your dough doesn't turn out perfectly - you can always try again.

Carefully place the stretched dough into the hot oil, allowing it to cook for about 3 minutes on each side. The doughnuts should puff up slightly as they hit the oil, and are done when they're golden brown. Remove them from the oil using a slotted spoon and drain on paper towels. While still warm, coat the doughnuts with white sugar for a sweet finishing touch. Serve immediately.