Fluffy Baked Donuts! I used 3 different fillings here, but the options are endless! Recipe below!

Ingredients:
325g plain flour (plus more for kneading/work surface)
50g sugar
Pinch of salt
7g sachet fast action yeast
160ml whole milk
60g unsalted butter
2 egg yolks, whisked
1/2 tsp vanilla extract
To finish:
Melted butter for brushing
Granulated sugar
Glitter to mix into sugar (optional)
Fillings such as jam, Biscoff spread, Nutella spread, custard, etc
Method:
Add all dry ingredients into a medium bowl and whisk. Pour in warmed melted butter and milk followed by the whisked egg yolks and vanilla extract. Mix until a rough dough forms. Knead, 5 minutes, adding a little flour if the dough feels too sticky. Place back into the bowl and covered loosely with cling film. Allow to rise for 45 mins in a warm place or 1.5 hours at room temperature until doubled in size. Turn out onto a floured surface. Roll to a half-inch thickness and use a 3 inch cookie cutter to cut out rounds. Re roll scraps and roll out again to use up all the dough. Place donuts on a baking tray lined with parchment and cover with a tea towel. Prove for another 45 mins at room temperature or until puffed. Bake at 350F/160C fan for 12-15 minutes rotating the tray halfway through baking time, until lightly browned. Brush melted butter over the donuts and immediately roll in sugar. Make a slit with a knife and pipe in fillings of choice.
Storage:
Best eaten on the same day 😋
Keep at room temperature for 1-2 days, covered (be mindful of the fillings)
Refrigerate for up to 4 days, covered.