• 2 cups (250 g) of all-purpose flour
• less than 2 cups (250 g) of bread flour
• just under ½ oz (10-12 g) of fresh yeast
• 1 cup (250 ml) of lukewarm milk
• 1/3 cup (70 g) of sugar
• 2 medium eggs
• 1/3 cup (75 g) of softened butter
• 1 tsp of vanilla extract (or the seeds from a vanilla pod)
• 1 tsp (6 g) of salt For the glaze
• 1 ¼ cups (150 g) of vanilla powdered sugar (+ 5 tbsp for the pink glaze)
• 1 ½ tbsp (20 g) of butter
• warm water as needed
• 1,8 oz (50 g) of dark chocolate
• bright pink food coloring
• peanut oil as needed
• coloured or chocolate sprinkles
Begin by crumbling the fresh yeast in a small bowl, then subtract a little milk from the total amount, pour onto the yeast -- the milk should be lukewarm -- and add a teaspoon of sugar -- subtracted from the total sugar needed; stir to dissolve... in the meantime, combine the all-purpose flour with the bread flour in a stand mixer with paddle attachment. Start the mixer on the lowest speed and beat in the yeast, milk and sugar mixture. Add the remaining lukewarm milk... the 2 eggs at room temperature, that have been beaten together... then the sugar... the vanilla - I am using vanilla extract, but you can use vanilla powder or the seeds from a vanilla pod -- and lastly add the salt. Beat for at least 10 minutes, at the lowest speed.
When the dough is elastic, replace the paddle with the dough hook, turn it on to the lowest setting, and add small pieces of butter at room temperature, one at a time; don't add the next piece of butter until the previous one has been incorporated. This step takes about 10 minutes.
The dough is ready, it should be firm and shiny, so transfer to a work surface, and form into a ball... place in a bowl, that has been greased with butter, seal with cling film and let it rise for a couple of hours in the oven, turned off but with the light turned on, until at least doubled in size.
As you can see, the dough has doubled in volume, so remove the cling film... dust the work surface with flour... turn out the dough... knead just enough to keep it from sticking, then roll it out to a thickness of about ¼ inch (½ cm).
After rolling out the dough, take 2 round cookie cutters, about 3 inches (8 cm) and 1 ¼ inches (3 cm) in diameter, and create the donuts: cut out a circle with the large cutter, then cut out the centre with the small one. Place them on squares of parchment paper and repeat until the dough is used up; don't throw the scraps away, since they can be fried as doughnut holes.
Allow the donuts to rise for 30-40 minutes in the turned off oven, but with the light turned on, and move on to the glaze. To prepare the clear glaze, combine the powdered sugar with the melted butter in a small bowl and add enough water to make a thin consistency. For the second glaze, add the pink food coloring to the clear glaze, that has been divided into 3 bowls, along with enough powdered sugar to reach a thick consistency, like this. For the third glaze, just add the melted dark chocolate to the clear glaze and you'll have a thick mixture.
As you can see, I've already fried the doughnut holes and rolled them in white sugar, just for a change; bring the oil temperature to 345°-350°F (175°-180°C), no more than that, and drop the donut into the oil, along with the paper square, take it out immediately... and deep-fry until golden brown, then turn it over. The donut is ready, it's golden brown on both sides, so place on kitchen paper to drain the excess oil. While the donuts are still warm, dip them in the glaze; you can leave the clear glaze plain... and top the colored ones with chocolate or coloured sprinkles, as you like. But make sure you do this immediately.