Greek Doughnuts (Loukoumades)

Activate the yeast:
In a bowl, combine half the lukewarm milk, the yeast, and 1 tablespoon of the sugar. Stir to dissolve, then add 2 tablespoons of the flour. Mix into a loose batter, cover, and let it sit in a warm spot for 10 minutes until bubbly and active.

Prepare the wet ingredients:
In a separate bowl, whisk the eggs. Add the remaining sugar, salt, and vanilla, then stir in the remaining lukewarm milk.

Make the dough:
In the bowl of a stand mixer, add the flour and make a well in the center. Pour in the egg mixture and the activated yeast mixture. Knead using the dough hook on low speed. As the dough starts to come together, gradually add the softened butter. Continue kneading for about 10 minutes until the dough is smooth, elastic, and slightly sticky — like soft chewing gum.

First proofing:
Lightly grease a large bowl. Shape the dough into a ball, place it in the bowl, and cover. Let it rise in a warm place until doubled in size (about 1–1.5 hours). It’s ready when an indentation made with your finger doesn’t spring back.

Shape the doughnuts:
Punch down the dough and roll it out on a lightly floured surface to about 0.5–1 cm thickness. Use an 8–9 cm round cookie cutter to cut discs, then use a smaller cutter (3–4 cm) to punch holes in the center, forming rings. Place each ring on a square of parchment paper.

Second proofing:
Cover the doughnuts and let them rise again for about 30 minutes, until puffy.

Fry:
Heat about 5 cm of vegetable oil in a wide pot to 170–180°C (340–355°F). Carefully lower each doughnut (with the parchment attached) into the oil. The paper will release — remove it with tongs. Fry in batches for 2–3 minutes per side, until golden brown.

Coat in sugar:
While still hot, toss the loukoumades in granulated sugar to coat.

Repeat with remaining dough. You can also fry the small inner circles to make mini doughnut bites.