Combine yeast, water and 2 tblsp sugar. Set aside to work. In a larger bowl, put 2 cups flour. Add milk, 1/2 cup sugar, salt and butter (room temperature), mix till butter is combined and add yeast mixture. Add beaten eggs. Add remaining flour using enough to make a smooth elastic dough. More water or flour may be needed to make a pliable dough. Knead well, then place in greased bowl, covered to rise until doubled.

(Note: up to this point, a bread machine can also be used, placing the ingredients in the machine in accordance with machine procedure - wet items first - yeast in last in a depression in the flour. Use dough cycle until finished. Remove at the finish beep and proceed as below.)

Put dough on floured surface, roll 1 inch thick and cut with doughnut cutter or cut into 2 to 3 inch squares. Cover and let rise again - about 1/2 hour. Fry in hot (drop of water should sizzle), deep oil or fat (Hungarians used lard) about 1 minute per side - golden with a yellow stripe. Drain on paper towels and dust with confectioners sugar or a combination of granulated and cinnamon to taste. Sooner eaten the better; they will begin to go stale in 24 hours, but can still be eaten and enjoyed. As a youngster, I bought yesterday's Krapfen from a local bakery for a penny and enjoyed every bite - I still do when I want a treat.