Instructions

• Add the yeast and a half teaspoon of granulated sugar to the luke warm water. Let it sit 10-12 minutes until it begins to get bubbly.
• Whisk together egg yolks, milk, sugar, vanilla and salt and reserve. You can do this manually or with a stand or hand mixer.
• Stir in the yeast mixture. Then cup by cup add the flour and mix until thoroughly incorporated. This should take you 5-6 minutes by hand and 3-4 minutes if using an electric whisk.
• Remove sticky dough to an over sized bowl and cover with a clean, damp cloth.
• Let is rest 1 hour. If weather is very hot reduce this to 50 minutes.
• The dough should increase in size, not quite double but the rise should be visible.
• Dust a clean surface lightly with flour. Do not use too much flour- they toughen the doughnuts when fried.
• Cut the dough into 4 portions. Keep 3 portions covered and roll the other one out until 1/2 inch thick in the shape of a square or circle. Using a doughnut cutter or a two inch round cookie cutter and a smaller 1/2 inch round cut about 4 doughnuts. Dip the cutter in maida or refined flour. This helps to get the dough off it more easily.
• Use the centers again by rolling them into a smaller circle and cut out 1-2 more doughnuts.
• Lay doughnuts on a tray and cover with a lightly damp and clean cloth.
• Repeat this for all the dough.
• Let rest covered for 35 minutes. If weather is very hot reduce this to 20 minutes.
• Heat oil in a kadai or wok to 380F or until a small piece of dough sizzles and rises to the top.
• Fry 4-6 doughnuts at a time until light golden brown.
• Drain them using a slotted spoon and place them in a large colander or sieve over old newspapers.
• To glaze them with chocolate syrup lay the slightly cooled doughnuts down on a large plate and trickle the syrup over the top of each doughnut using a spoon.
• To dust them with cinnamon and sugar dunk both sides generously in a tray or pan of the cinnamon sugar when still slightly warm.