Vanilla donuts with sprinkles

Put all the dry ingredients in a bowl or food processor with a hook.

Mix yeast, milk, and the packet of vanilla sugar together, let it sit for 5 minutes.

Then pour in the liquid mixture, the yolks, and cubes of butter and knead for about 10 minutes at moderate speed until the dough comes away from the sides.

Pour into a bowl, cover with plastic wrap, and let it rest in the refrigerator for at least 3 hours so the butter can firm up again.

Flour the work surface, place the rested ball of dough on it without kneading, press it a bit flatter with some flour, and then roll it out to about 1.5 cm thick, making sure the dough doesn't stick, so turn it occasionally and sprinkle a bit of flour over it while rolling.

Now take a large (8 cm) and smaller (3.5 cm) cookie cutter, or a sturdy lemonade glass and a shot glass, and cut the circles of dough as close together as possible, then cut out the center piece. Heat the fryer to between 175 and 180 degrees (remove the basket, so you have more space to fry them).

Place 3 to 4 in the pot depending on the size of your fryer, fry them for 2 to 3 minutes on each side.

Meanwhile, prepare a slotted spoon and a plate lined with kitchen paper; once they are fried, place them on the kitchen paper and continue frying the rest.

Mix everything for the icing well together.

Dip the donut one by one along one half into the icing and immediately sprinkle the sprinkles on top, otherwise, they won't stick anymore, continue like this.

Serve and enjoy!