Baked Doughnuts

1. In the warmed milk, dissolve the yeast with the sugar, the vanilla sugar and 1 tablespoon of the flour. Leave for about 10 minutes for the yeast to activate.
2. Meanwhile, sift the flour with the salt a few times.
3. To the risen yeast add the egg yolks and the butter, then gradually add the flour little by little.
4. Once the mixture becomes hard to stir, tip it out onto the counter and knead a soft, non-sticky dough (adding more flour "by eye" as needed).
5. Place the dough in a greased bowl, cover it with cling film, wrap it in a towel too, and put it in an oven heated to 50 degrees to rise for about an hour (it can also be left to rise outside, but it will take longer). The dough should triple in size.
6. Without kneading it again, roll out the risen dough into a circle about 2-3 cm thick and cut out circles with a small ring (a suitable glass can also be used).
7. Arrange the doughnuts in a tray lined with baking paper. Cover them again with cling film and a towel and leave them to rise further until they puff up a little (about 15 minutes in the oven at 50 degrees).
8. Then take them out, increase the oven to 190 degrees, wait for it to heat up, and bake the doughnuts for about 10 minutes until they turn a nice golden-brown color.
9. While still warm, brush them with the melted butter; roll some in brown sugar, dust others with powdered sugar, spread others with chocolate or blueberry jam — here you can let your imagination run wild depending on what you have on hand.

:-)

It is best to fill them with chocolate, a suitable cream or blueberry jam, but since I don't have a piping tool (and my syringe broke), I simply spread the filling on top. The kids (and not only) were more than pleased!