41 minutes ago
1/4 cup superfine sugar
1 cup whole milk, heated to 115°F
1 Tbsp active dry yeast
1 tsp salt
2 tsp vanilla extract
2 1/2 to 3 1/2 cups all purpose flour, divided, plus more for kneading
1/2 cup butter cut into 1 in cubes
In the bowl of a stand mixer fitted with paddle, beat egg and sugar on medium speed until blended, about 1 minute. Add the milk, yeast, salt, and vanilla, and stir to blend. With the machine on low, add 2 cups of the flour, about 1/2 cup at a time, and beat until the dough is thick and pulls away from the sides of the bowl.
Switch to the dough hook. With machine on medium speed, add the butter one piece at a time, and beat until no large chunks of butter are left in the bottom of the bowl, 3-5 minutes. Reduce speed to low and add additional flour until the dough gathers around the hook and cleans the sides of the bowl. It will be soft and moist, but not overly sticky.
Turn the dough out onto a floured surface and knead gently until the dough no longer sticks to your hands. Lightly grease a large mixing bowl. Transfer the dough to the bowl and turn to coat. Cover with a damp tea towel and let rise in a warm spot until doubled, about 1 hour.
Punch down the dough and roll out to 1/2 inch thick. With a doughnut or cookie cutter, cut out 3 in diameter rounds with 1 in diameter holes (for filled doughnuts, don’t cut out the holes).
Preheat the oven to 400°F and line a backing sheet with parchment. Place the doughnuts at least 1 inch apart on the baking sheet. Cover with plastic wrap and let sit in a warm spot until nearly doubled in size, about 20 minutes.
Bake until the doughnuts are a light golden brown( doughnuts will be extremely pale), 5-8 minutes, being very careful not to over bake them. Immediately brush with butter and sugar or glaze.