Simple Sugar Donuts

For the Dough

2 1/2 tsp active dry yeast

2 T warm water

1/2 tsp plus 2 T granulated sugar, divided

3 1/4 cups all-purpose flour

1 cup whole milk, warmed to 110°F

2 oz unsalted butter, at room temperature

3 large egg yolks

1/4 tsp kosher salt

For Coating

1 cup granulated sugar or powdered sugar

Preparation

Proof the yeast first: stir warm water, 1/2 tsp sugar, and yeast together in a small bowl or tall glass. Leave for 5 to 10 minutes until doubled in volume and foamy. If it doesn't foam, the yeast is dead — throw it out and start with a fresh packet before you go any further.

In the bowl of a stand mixer fitted with the dough hook, combine flour, warm milk, butter, egg yolks, remaining 2 T sugar, salt, and the proofed yeast mixture. Mix on low speed until the dough comes together, about 2 minutes. Increase speed slightly and knead for 15 to 20 minutes until the dough is tacky but not sticky, smooth, and stretchy. Watch it closely — overworked dough makes dense donuts.

Form dough into a ball. Grease a large bowl, place dough inside, and grease the top of the dough as well to prevent a crust forming. Cover with a clean towel and let rise in a warm, draft-free spot for 1 to 2 hours until at least doubled in size.

Cut out 5x5-inch squares of parchment or wax paper and set aside. Punch down the dough and turn it out onto a greased surface. Roll to 1/2-inch thickness. Cut rounds with a 3-inch cutter and place each on its own square of parchment. Re-roll scraps and cut until all dough is used. Cover loosely with a towel and let rise 45 minutes to 1 hour until doubled.

Heat 1 1/2 inches of oil in a heavy pot or cast iron to 350°F. Fry several donuts at a time, picking them up by the parchment and lowering gently into the oil. Let them go undisturbed until golden on the bottom, about 1 to 2 minutes, then flip and fry the other side.

Drain on paper towels or a wire rack. Once cool enough to handle, roll in granulated sugar or powdered sugar.