Baked Donuts

In a large mixing bowl, whisk together 1 cup flour, 0.25 cup sugar, instant yeast, and salt.

Add warm milk, 3 tbsp melted butter, egg yolks, and vanilla extract. Whisk vigorously to combine well.

Cover with plastic wrap and rest at room temperature for 10 minutes until some bubbles form on the surface.

Add remaining 1.5 cups flour, adding just enough until dough holds together and no longer sticks to the sides of the bowl.

Knead in the bowl for 5 minutes. If dough is really sticking to your hands, dust lightly with flour then continue kneading with clean dry hands.

Cover bowl with plastic wrap and let rise in a 100˚F oven for 45 minutes or at room temperature for 1.5 hours, or until doubled in size.

Line a baking sheet with parchment paper and preheat oven to 375˚F with rack in the center of the oven.

Turn dough out onto a floured surface and roll the dough out to just under 0.5 inch thick.

Cut circles using a 2.5 inch round cookie cutter. Re-roll scraps if needed to make 12 donuts total.

Place donuts on prepared baking sheet, cover with a tea towel and let rise in a 100˚F oven for 20 minutes or at room temperature for 45 minutes, or until puffed.

Bake uncovered in the center of a preheated oven at 375˚F for 10-12 minutes or until lightly golden on top.

Right out of the oven, brush a hot bun all over with remaining 1 tbsp melted butter and roll in a bowl of sugar to coat lightly with sugar.

Cut a deep slit in the side of each donut and pipe jam with a pastry bag.