Crumble the yeast into a small bowl. Add 2 tablespoons of sugar and mix. The yeast, under the influence of sugar will dissolve quickly. Add 30 ml of lukewarm milk and stir.
Sift the flour into a larger bowl. Make a hole in the flour and pour the dissolved yeast. Cover with a cloth and place in a warm place for 15 minutes.
In a second bowl beat the yolks with the remaining sugar until fluffy and light creamy in color for approximately 10 minutes. Add a pinch of salt, the remaining milk, white vodka and vanilla powder. Mix gently until all is incorporated well and add to the flour and yeast bowl.
Knead the dough. This can be done with a mixer with hooks for yeast dough, or by hand. When kneading the dough, do not use any additional flour because the doughnuts will be too firm. I highly recommend using a mixer, because then it is not tempting to add additional flour. If you knead the dough by hand it may take 30 minutes and about 15 minutes with a mixer.
After several minutes of kneading, add the melted and slightly cooled butter little by little. And mix until the dough forms a uniform consistency.
Once the dough is well kneaded and comes off the sides of the bowl (it may get a little sticky to your hands, but that's okay, (the doughnut dough is a little loose). Cover it with a cotton cloth and place it in a warm place to rise.
And here, depending on the prevailing conditions, it will be 1 - 1, 1/2 hours. The dough must double its volume.
After rising, remove the dough onto the pastry board and knead for a few minutes to get rid of the air.
Weigh approximately 60 g of dough for small doughnuts, 70 g for larger doughnuts by using a kitchen scale and form into balls. Place doughnut balls on a floured board or parchment paper. Or you can just cut even pieces of dough and form balls, so that the doughnuts are the same weight and fry the same. Flatten the doughnuts with your hands gently.
Cover with a cotton cloth for another 30 minutes to rise.
Heat the oil in a large pan. Use a thermometer to measure the temperature of the oil. The oil must be exactly between 338 (°F) to 356 (°F) or 170 (°C) to 180 (°C). If the temperature is too low, the donuts will absorb fat and will not be eatable. If it is too hot, they will burn on the outside and remain raw on the inside. Either way adjust the oil temperature as stated above otherwise it will be a waist of your time. Trust me it has happened to me before.
Place the doughnuts carefully in the oil and fry for about 2 -3 minutes on each side.
Take the doughnuts to a plate lined with a paper towel to drain the excess fat. Please note that the doughnuts should have the ring around the middle to determine that the dough was well kneaded and risen well.
Inject the doughnuts with your favorite filling while still warm. I used a large syringe and injected each doughnut with 5 ml of raspberry jam.
Let the doughnuts cool of a bit before dipping them in the icing.
I dipped each doughnut in the icing previously made and sprinkled with candied orange peel. You can just sprinkle them with powdered sugar once cooled. Enjoy and Smacznego!