In the mixer bowl, sift the flour and add the dry quick yeast. Also add the sugar, salt, vanilla sugar and mix the dry ingredients thoroughly.
Next beat in eggs, pour in warm milk and knead to a smooth and soft dough.
For the final kneading step add small portions of 75g of soft butter, take it out of the fridge to do this.
Coat a clean bowl with a little oil and put the dough in it, letting it double in volume for about 1,5 hours. When the dough has risen, rough it up and leave to rise for 10 to 15 minutes.
Roll out the dough to a sheet 1 1/2 cm thick and use as little flour as possible so that the dough stays soft and the flour doesn't burn when cooked.
Cut out circles with a round cutter or glass, then use a small cutting mould to cut out the center of each circle in the middle. Place each circle on a piece of parchment the size of the doughnut.
Place the doughnut pieces in a cold oven with a light bulb on, it will give off heat. In the bottom of the oven place a bowl and pour boiling water into it, this prevents donuts from drying out. Leave the doughnuts in the oven for 30 minutes, and they should double in size.
Pour vegetable oil into a frying pan, put the pan on the fire and heat it. Put the doughnuts in the heated oil and fry on each side until crispy. When ready, place the doughnuts on a paper towel to get rid of any excess oil.
We make our own glaze for our donuts. For this, pour powdered sugar into a small bowl, add vanilla and 20 g of melted butter. Then add hot water in small batches until you obtain the desired consistency.
Dip the cooled donuts into the glaze and sprinkle with coloured sprinkles. Our donuts are ready!