Instructions

• First, in a small bowl you dissolve yeast in milk warmed to 105°F. Let it sit around 5 minutes till it’s nice and frothy like a little cloud on top.
• Next, in a bigger bowl whisk together the egg, egg yolk, sugar, softened butter, vanilla, and salt till they blend smooth and creamy.
• Pour your frothy, active yeast mix into the big bowl and stir it all up well so the flavors meet evenly.
• Slowly add your flour, one cup at a time, mixing till soft dough begins to form. Don’t dump it all at once or it gets tough.
• Turn dough onto floured surface and knead about 5 minutes till smooth, elastic, and perfect for rising.
• Pop dough in a greased bowl, cover with plastic wrap, and let it hang out warm for 1 hour or till doubled. Punch it down, roll it to 1-inch thickness, cut rounds with biscuit cutter or glass, place on floured tray, then cover and rest another 30 minutes to puff up.
• Heat your vegetable oil in pressure cooker fry pan or insert to 350°F, steady that valve hiss. Fry your rounds in batches about 2-3 minutes a side till golden. Drain on paper towels and hit ‘em with powdered sugar while warm.