From Smitten Kitchen
Recipe from Ruth Reichl, cooking technique from Alton Brown
Mix 1/3 cup warm water with 1 tablespoon sugar and 1 package active dry yeast in the bowl of a stand mixer. Melt 3 tablespoons butter in 1 2/3 cups milk. When cool, add to yeast mixture along with 1 egg, 1 tablespoon salt, and 1 tablespoon white vinegar. Add 2 1/2 cups flour and mix, at medium speed, 5 minutes. Add 2 1/2 cups more flour and mix well. Cover and let rise 1 hour.*
Preheat a griddle to 300 degrees F.
Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop**, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.
* I mixed this by hand, adding all of the flour at once and not for five minutes and had no trouble with the dough.
** Unable to figure out what size scoop this was, I can only caution you to not fill the ring more than halfway. It puffs plenty while cooking.