Donuts :3

      Makes about 6 donuts (smol batch). If you would like more doubling it works, yeast adjustment might be difficult.
Ingredients:
	270 Grams Flour (all purpose has been used, need to test with bread)
	35 Grams sugar
	45 Grams of butter
	125 ml Butter Milk
	8 grams instant active dry yeast
	pinch of salt
	1/2 teaspoon of vanilla extract
	1 egg

	1. You want to mix and knead dough until its nice a glutenous, stretchin out you should be able to almost see through it. 

	2. Proofing time, place in bowl coverd and wait for it to double in size, you want a nice and warm environment for this, maybe your backyard.
	3. roll out and cut your donuts, avoid turning or twisting the donut cutter for a better seal for the second proof.
	4. take your tray of donuts and start proofing them again, you want them to get as big as possible until they look like a full sized raw donut.
	5. FRY THEM UP! you can use a wok for this, you want a temperature of about 360 F for a desirable outside and inside Too high of temperature will make a chrunchy dark donut, too low will make a soggy mess.

That's all folks! Top them how you like.