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1
Place yeast in the bowl of a mixer.
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2
Pour milk over yeast; stir to combine.
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3
Let stand until foamy, about 2 minutes.
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4
Add 2 3/4 c flour to bowl without stirring.
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5
Cover tightly with plastic and let stand in a warm place until surface is cracking, about 45 minutes.
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6
Whisk together 1/4 c flour, the yolks, brown sugar, granulated sugars, vanilla, salt and cinnamon.
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7
Melt butter in a small saucepan over medium heat, swirling occasionally, until dark brown with a nutty aroma.
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8
Remove from heat.
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9
Pour browned butter over yolk mixture; whisk to combine.
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10
Add yolk-butter mixture to yeast mixture.
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11
Beat with mixer on medium-low speed until just combined.
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12
Add remaining 1/2 c flour.
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13
Beat on medium-high speed until combined , about 2 minutes (dough will be sticky).
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14
Transfer to an oiled bowl; cover.
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15
Let stand in a warm place until doubled in volume, about 2 hours.
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16
Turn out dough onto a floured surface, and knead for 2 minutes.
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17
Return dough to bowl.
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18
Let stand until doubled in volume, about 30 minutes more.
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19
Turn out dough onto a lightly floured surface.
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20
Gently roll out dough into a 10x25 rectangle.
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21
Cut crosswise into 20 1/2 in thick strips.
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22
Bring ends of 1 strip together, twist, and pinch ends to seal.
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23
Place on a baking sheet.
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24
Let stand for 15 minutes.
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25
Heat 2-3 inches oil in a heavy 5-quart saucepan until a deep fry thermometer registers 375 degrees.
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26
Working in batches, fry doughnuts, turning occasionally, until browned, about 2 minutes.
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27
(Adjust heat as necessary to maintain oil temperature.)
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28
Transfer doughnuts to paper-towel-lined plates to drain; let cool slightly.
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29
Toss doughnuts in superfine sugar.
