Plain vanilla yeast donuts

Work the chilled butter to soften; set aside, or refrigerate if the room is above 74F (24C).

In a large bowl combine the flour, salt, sugar, vanilla and yeast; add the milk and eggs and mix until homogenized.

Turn out onto the work surface and knead until smooth, about 10 minutes.

Add the butter to one third of the dough, then add the remaining dough and knead 8 to 10 minutes more, until smooth and stretchy.

Place in a lightly oiled bowl, cover with plastic wrap, let fermentation start at room temperature, then refrigerate overnight without deflating.

Turn the chilled dough onto a floured surface and roll with a floured rolling pin to a half inch thickness.

Either cut 3.5 inch rounds with 1 inch holes using a cookie cutter, or, to avoid trimmings, divide into 2 ounce pieces, shape tightly into balls on a lightly floured tray and rest 30 minutes.

Cut parchment into 12 squares of 4 by 4 inches and grease with oil; flatten the balls into 3.5 inch discs, dusting with flour if needed, and set each on a square.

Cover loosely with plastic wrap and proof at room temperature until visibly puffy and airy, about an hour.

Fry at 350F (180C), flipping once, until golden brown, about a minute per side.

Drain on a baking tray lined with paper towels; while still warm roll in sugar and serve immediately.