• 1 Tablespoon active dry yeast (from two ¼ ounce envelopes)
• ¾ cup whole milk or soy milk warmed
• 3½ cups all-purpose flour, plus more for surface
• 6 large eggs yolks
• ½ cup packed light-brown sugar
• ¼ cup granulated sugar
• 2 Tablespoons pure vanilla extract
• 1¼ teaspoons coarse salt
• 1 teaspoons ground cinnamon
• 4 ounces (1 stick) unsalted butter or nondairy margarine
• Safflower oil, for deep frying (about 8 cups) plus more for bowl
• 2 cups superfine sugar
• Chocolate Brandy Sauce

1. Place yeast in the bowl of a mixer. Pour milk over yeast; stir to combine. Let stand until foamy, about 2 minutes. Add 2¾ cups flour to bowl without stirring. Cover tightly with plastic and let stand in a warm place until surface is cracking, about 45 minutes.
2. Whisk together ¼ cup flour, the yolks, brown and granulated sugars, vanilla, salt and cinnamon.
3. Melt butter in a small saucepan over medium heat, swirling occasionally, until dark with a nutty aroma. Remove from heat. Pour browned butter (with browned bits) over yolk mixture; whisk to combine.
4. Add yolk-butter mixture to yeast mixture. Beat with a mixer on medium-low speed until just combined. Add remaining ½ cup folur. Beat on medium-high speed untilcombined, about 2 minutes (dough will be sticky). Transfer to an oiled bowl; cover. Let stand in a warm place until doubled in volume, about 2 hours. Turn out dough onto a floured surface and kneed for2 minutes. Return dough to bowl. Let stand until doubled in volume, about 30 minutes.
5. Turn out dough onto a lightly floured surface. Gently roll out dough into a 10-inch-by-25-inch rectangle. Cut crosswise into twenty ½-inch-thick strips. Bring ends of 1 strip together, twist and pinch ends to seal. Place on a baking sheet. Repeat with remaining strips. Let stand for 15 minutes.
6. Heat 2 to 3 inches oil in a heavy 5-quart saucepan until a deep-fry thermometer registers 375°. Working in batches, fry doughnuts, turning occasionally, until browned, about 2 minutes. (Adjust heat as necessary to maintain temperature.) Transfer doughnuts to paper-towel-lined plates to drain; let cool slightly. Toss doughnuts in superfine sugar. Serve with chocolate brandy sauce if desired.

Makes 20

Chocolate Brandy Sauce

• ¾ cup heavy cream
• 3 tablespoons light-brown sugar
• 2 tablespoons brandy
• Pinch of salt
• 4 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

1. Bring cream, sugar, brandy, and salt to a boil in a small saucepan. Pour over chocolate, and whisk to combine.

Makes 1⅓ cups.