Serving Size / Yield
- 1 tbs active dry yeast
- 1 tsp active dry yeast
- 1 cup whole milk, heated to 110 degrees
- 2 - 2 1/2 cups bread flour
- 1 tsp pure vanilla extract
- 3 large egg yolks
- 2 tbs superfine sugar
- 1/2 tsp table salt
- 4 tbs unsalted butter, softened and cut into cubes
- vegetable oil for frying
- basic sugar glaze
Start by combining 1 tbs of yeast and 3/4 cup of warm milk to a bowl and stir.
Stir in 3/4 cup of flour to make a paste.
Cover the bowl and leave in a warm place for 30 minutes.
Using a mixer with a paddle, combine 1 tsp of yeast with 1/4 cup of milk.
Add in the flour mixture, vanilla, and egg yolks and mix on low for 30 seconds.
The ingredients should be well blended.
Turn off and add 1 cup of flour, salt, and sugar.
Mix on medium for 30 seconds.
Add butter and mix for another 30 seconds.
Everything should be well blended.
Switch the paddle attachment out for the dough hook.
Add in 1/4 cup of flour at a time, knead on medium, then add another cup.
Continue kneading until dough isn't sticking to the side of the bowl and isn't extremely sticky.
Cover with plastic wrap and leave for 30 minutes.
After 30 minutes, press dough to remove gas bubbles and put in the fridge for 1-overnight.
Line a baking sheet with a lightly floured towel, that's not terry material.
Flour a counter top or work surface and roll the dough until it's about a 1/2 inch thick.
Cut out 3 inch diameter circles with 1 inch diameter circle holes into the dough.
You can use a cookie cutter or doughnut cutter.
Place donuts on a baking sheet, leaving room for them to expand.
Cover with plastic wrap and leave in a warm place for 30-40 minutes.
Donuts should double in size and are finished with you can touch the doughnut and it slowly moves back into place.
Fry donuts in a pot of oil or a deep fryer.
Cook one side for 1-2 minutes and flip over.
Remove and drain on a paper towel.
Let cool, then glaze.