Activate the Yeast:

• In a small bowl, mix yeast with warm milk and 1 teaspoon of sugar. Let sit for 10 minutes until foamy.

Mix the Dough:

• In a large bowl, combine flour, remaining sugar, and salt.

• Add egg, vanilla, and the yeast mixture. Mix well.

• Stir in melted butter and knead the dough for 8–10 minutes until soft and elastic.

First Rise:

• Cover the dough with a clean towel or plastic wrap. Let it rest in a warm place for about 1 hour or until doubled in size.

Shape Donuts:

• Roll out the dough on a floured surface to about 1 cm thickness.

• Use a heart-shaped cookie cutter (about 5 cm) to cut out mini donuts.

• Place shaped dough on a baking sheet lined with parchment paper. Let rest for 15 minutes.

Bake:

• Preheat oven to 350°F (175°C).

• Bake the mini donuts for 8–10 minutes or until lightly golden.

Optional Frying Finish:

• Heat vegetable oil in a skillet over medium heat.

• Quickly fry the baked mini donuts for 30 seconds per side for extra golden crispness. Drain on paper towels.

Coat with Sugar:

• While still warm, toss donuts in fine or granulated sugar until coated.