Ingredients
- 1 tablespoon acitve dry yeast
- 3/4 cup whole milk, warmed
- 3-1/2 cups all purpose flour, plus more for surface
- 6 large egg yolks
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons vanilla extract
- 1-1/4 teaspoons coarse salt
- 1 teaspoon ground cinnamon
- 4 ounces (1 stick) unsalted butter
- Oil for frying
- 2 cups superfine sugar
Preparation
Step 1
Place yeast in bowl of a mixer. Pour milk over yeast, stir to combine. Let stand until foamy, about 2 minutes. Add 2-1/2 cups flour to bowl without stirring. Cover tightly with plastic, and let stand in a warm place until surface is cracking about 45 minutes.
Whisk together 1/4 cup flour, the yolks, brown and granulated sugars, vanilla, salt and cinnamon.
Melt butter in small saucepan over medium heat, swirling occasionally, until dark brown with a nutty aroma. Remove from heat. Pour browned butter (with browned bits) over yolk mixture, whisk to combine.
Add yolk-butter mixture to yeast mixture. Beat with mixer on medium-low speed until just combined. Add remaining 1/2 cup flour. Beat on medium high speed until combined, about 2 minutes (dough will be sticky). Transfer to an oiled bowl, cover. Let stand in a warm place until doubled in volume, about 2 hours. Turn out dough onto a floured surface, and knead for 2 minutes. Return dough to bowl. Let stand until doubled in volume, about 30 minutes more.
Turn out dough onto a lightly floured surface. Gently roll out dough into a 10 x 25" rectangle. Cut crosswise into 20 1/2" thick strips. Bring ends of 1 strip together, twist, and pinch ends to seal. Place on a baking sheet. Repeat with remaining strips. Let stand for 15 minutes.
Heat oil in fryer for 375 degrees. Working in batches, fry doughnuts, turning occasionally until browned, about 2 minutes. Transfer doughnuts to paper towel-lined plates drain, let cool slightly. Toss doughnuts in superfine sugar.