Caramel donut

Place the sifted flour in a deep bowl, add the sugar, egg yolks, dry instant yeast, and warm milk. Begin mixing the dough in a stand mixer. If using regular yeast, dissolve it in the milk first.

Once the dry mixture begins to form a dough, add the softened butter. Knead until it's completely incorporated. This will take about 5-10 minutes.

Remove the dough from the bowl, form it into a ball, and return it to the bowl. Cover with plastic wrap and set aside in a warm place to rise for 1-2 hours, until doubled in size.

Divide the dough into equal pieces, form them into balls, and place them on a tray. Then poke holes in the center, stretching the dough slightly to create donut shapes.

Heat enough sunflower oil in a frying pan to submerge the doughnuts halfway. Fry the doughnuts until lightly golden on both sides, turning them over with forks or through the hole with a wooden skewer.

When done, remove the donuts from the pan and place them on paper towels to drain off any excess oil.

Place the sugar in a dry frying pan and heat over medium heat until it begins to melt. Stir with a spatula if necessary, then leave the sugar alone.

When the sugar has dissolved and acquired a golden caramel color, add the butter.

Mix thoroughly until smooth. Be careful, as the oil will sizzle and splash slightly.

Gradually pour in the milk, heated to a hot state, and stir vigorously until it is completely incorporated into the mixture.

When the caramel is smooth, add the vanilla essence and stir vigorously to distribute it evenly. Turn off the heat.

Dip the donuts in the caramel sauce until evenly distributed. Place them, coating side up, on a serving plate.