Step 1: Milk should be heated to 100°F. Add the yeast and stir until it dissolves completely or almost completely.

Step 2: Spoon into a medium-sized bowl and stir in 2 tablespoons of bread flour – in addition to 3/4 cup. Blend until a smooth consistency is achieved.

Step 3: After the batter has doubled in size, which should take approximately an hour depending on your home’s temperature, transfer it to a mixer – that has a paddle attachment.

Step 4: Add salt, superfine sugar, and egg yolks. Add butter – and vanilla extract, mixing until smooth.

Step 5: Slowly add the remaining flour (1-1/4 cups plus 2 teaspoons) while the mixer is running. Raise the dough ball and lightly coat the bowl’s bottom with vegetable oil.

Step 6: Recover the bowl and set it in a warm location so that it can rise. Refrigerate the dough for 15 minutes once it has doubled in size, which should take another hour or so. It will be simpler to implement as a result.

Step 7: Roll out the dough carefully — to a thickness of about 3/8″ to 1/2″ on a well-floured board.  Spread the stamped dough out on a cookie sheet coated with parchment paper or Silpat, cover with plastic wrap, and let rise again.

Step 8: After the doughnuts have about an hour to double in size, heat the oil in a deep fryer or large saucepan until it reaches 360°F. In batches, fry the doughnuts until golden brown on both sides, being sure to flip them halfway through.