In a large bowl, whisk together 1 cup flour, 1/4 cup sugar, 2 1/4 teaspoons (1 sachet) instant yeast and 1/4 teaspoon salt.
Add milk to heat, three tablespoons of melted butter, 2 egg yolks, and ½ teaspoon vanilla extract, and mix well.
Cover with plastic wrap and go away at room temperature for 10 minutes, until a few bubbles form in the ground.
Finally add 1/2 cup flour, including just enough so the dough holds together and doesn’t stick to the sides of the bowl. Knead in a bowl for five minutes. If the dough really sticks to your hands, sprinkle a little flour and keep the dough clean and dry. Cover the bowl with plastic wrap and leave it up in a 100°F oven for forty-five minutes or at room temperature for half an hour or until doubled in size.
Line a baking tray with parchment paper and preheat the oven to 375°F with a rack inside the middle of the oven.
Turn dough out onto floured floor and roll dough to ½ inch. Cut circles using a 2-and-a-half-inch ball cookie cutter. Re-roll the confetti if necessary to make 12 donuts. Place desserts on an organized baking tray, hooded with a tea towel and scooped out to top in a 100°F oven for 20 minutes or at room temperature 45 minutes, or until puffed. Bake inside the middle of a preheated 375°F oven for 10-12 minutes or so Barely golden.
Straight from the oven, brush warm whole bread with 1 tablespoon of melted butter and roll in a bowl of sugar to coat with a little more sugar
