Baked donuts

for 15 donuts
For the donuts:
1 egg at room temperature
ml. 225 whole milk warm
g. 60 sugar
g. 450 strong flour
g. 7 dried yeast
g. 100 butter at room temperature
2 teaspoons vanilla extract
1 pinch of salt
for finishing:
melted butter
granulated sugar


Method:
Pour in the mixer egg lightly beaten , sugar, milk, vanilla extract and salt, mix well using the leaf (or K). Add about 2/3 of the flour together with the yeast, kneading at a low speed until the dough will not be homogeneous. Attach the hook and pull the mixer medium-low speed, add the butter previously cut into cubes, a piece at a time, and knead until the dough has absorbed all the butter, about 5 minutes. Add the remaining flour, a little 'time  and knead until the dough is shiny and elastic, soft but not too sticky.
Transfer the dough to a lightly greased bowl, cover with a damp cloth and let rise in a warm place until doubled, about one hour. Deflate the dough and spread to a thickness of about 1 cm or a,make the donuts using two cutter (one 7.5 cm in diameter and the other by 2.5 cm) and place  on baking tray. Cover with plastic wrap and let rise in a warm place for about 20-30 minutes, or until the volume of donuts will  be doubled. Bake in a static oven, preheated to 200 °C, for about 6-8 minutes, or until the donuts will  be lightly browned. Once cooked, immediately brush with a  melted butter and put in plenty sugar. Serve hot.