In a large bowl, dissolve yeast in warm water. Combine eggs (in measuring cup) with enough milk to make 2 cups liquid; add to yeast mixture along with butter, salt, sugar, stirring until well blended. Stir in 5 cups of the flour, one cup at a time, beating until smooth after each addition. Dough will be stiff.
Knead dough 5 to 10 minutes until smooth and satiny. Place in greased bowl, turn to grease top. Cover and let rise in a warm place until almost doubled 1 1/2 to 2 hours.
Punch dough down and divide into egg sized chunks, make into flattened rounds and let rise in a warm place. Deep fry until brown. Sprinkle with cinnamon and sugar. I take out whatever dough we need for a meal and refrigerate the rest, using as needed.
From: Glorious Grub Cookbook By. Joan Stewart