In a small bowl, combine the active dry yeast, 2 tablespoons of warm water, and ½ teaspoon of granulated sugar. Gently mix the ingredients and allow them to rest for approximately 5-10 minutes until a foam forms on the surface. This foaming action signifies that the yeast is activated and prepared for use.

In the bowl of a stand mixer fitted with the dough hook attachment, combine the all-purpose flour, warm milk, unsalted butter, egg yolks, 2 tablespoons of granulated sugar, and kosher salt.

Add the activated yeast mixture to the bowl.

Mix on low speed until the ingredients are well combined, then increase to medium speed and knead for about 5-7 minutes, or until the dough is smooth and elastic.

Coat a spacious bowl with a thin layer of oil and place the dough inside, ensuring it’s evenly coated.

Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place for about 1-1½ hours, or until it has doubled in size.

Transfer the dough to a surface dusted with flour and roll it out to a thickness of approximately ½ inch.

Use a donut cutter or a round cookie cutter (about 3 inches in diameter) to cut out circles of dough. Use a smaller cutter (about 1 inch) to cut out the center hole.

Gather the scraps, re-roll, and cut out more donuts until all the dough is used.

Arrange the shaped donuts and holes on a baking tray lined with parchment paper.

Cover them loosely with a kitchen towel and let them rise for another 30 minutes, or until they have puffed up slightly.

In a large, heavy-bottomed pot, heat about 2 inches of oil over medium heat until it reaches 350°F (175°C). Use a thermometer to maintain the temperature throughout frying.

Gently add 2-3 donuts to the hot oil, ensuring not to overcrowd the pan. Fry them for approximately 1-2 minutes on each side, or until they achieve a rich golden brown color.

Use a slotted spoon to remove the donuts from the oil and place them on a wire rack or paper towels to drain excess oil.

While the donuts are still warm, roll them in the granulated sugar until fully coated. If the sugar doesn’t stick well, you can lightly brush the donuts with a bit of melted butter before coating.

For optimal flavor and texture, savor the donuts while they are still warm.

Serve them with your favorite hot beverage or as a sweet treat any time of day.