MAKES ABOUT 30
Ingredients
- 3/4 cup whole milk, lukewarm
- 4 Tablespoon sugar, divided + more for rolling
- 2 1/4 teaspoon active dry yeast
- 7 Tablespoon unsalted butter, cut into Tablespoon size pieces, room temp
- 1 large egg + 2 egg yolks, room temp
- 3 cup all purpose flour
- 1 1/2 teaspoon salt
Vanilla Sugar
- 1 cup sugar
- ½ vanilla bean pod
Frying
4-6 cups oil, for frying
Directions:
In a small bowl, stir together the milk, 1 Tablespoon of the sugar and the yeast. Set aside.
Place the flour, salt and remaining 3 Tablespoons of sugar in the bowl of an electric mixer. Using the dough hook, stir the dry ingredients on low. Pour in the milk mixture and briefly mix on low. Add the eggs, one at a time, then raise the mixer speed to at least 2, no higher than 4, mixing for about 5 minutes. Stop the mixer every minute or so and clear off the dough built up around the attachment.
Begin adding the butter: this step will take at least 10 minutes. With the mixer on medium speed, add the butter, 1 Tbsp at a time. Wait until each addition of butter is fully incorporated before adding the next Tablespoon. When all the butter has been added, knead on medium speed for about 2 more minutes. The dough will be smooth and elastic. It should pass the “windowpane” test.
Transfer the dough to a greased bowl, cover and proof until doubled in size. 45-90 minutes.
When the dough has doubled, transfer it to a floured surface and roll the dough into a circle approximately 3/4 inch think. Let the dough rest for another 5 minutes before cutting. Cut out 2 1/2 inch rounds with a cutter and transfer the donuts to a parchment lined pan.
The donuts will proof for about 20 more minutes. Bring a large pot with oil to approximately 350°
Fry the donuts, 2 at a time, for 1 1/2- 2 minutes per side. Transfer to a paper towel lined pan to cool for at least 30 seconds before roll the donuts in vanilla sugar. Cool completely on a wire rack before filling with pastry cream.
Vanilla Sugar
Place 1 cup of sugar in a bowl.
Scrape the seeds of half a vanilla bean and rub the seeds into the sugar with your fingertips.
