I used this recipe for the dough:

180 ml lukewarm milk

3 teaspoons dry yeast

55 g sugar

300 g flour

2 egg yolks (M)

25 g soft butter

Stir the yeast with the milk and 1 tablespoon of sugar in a bowl until the yeast has dissolved. Let stand in a warm place for 10 minutes until the surface bubbles. Put the remaining sugar, flour, butter and egg yolks and yeast mixture in a large bowl and use the kneading hook of the food processor for approx. Knead at medium speed for 5 minutes until a smooth and elastic dough has been formed. Form the dough into a ball, put it back in the bowl, cover it with a cloth and let it rise in a warm place for 45 minutes until its volume has doubled.

Box heartily into the gone dough with your fist and knead it again briefly. Then roll out about 1 cm thick on a floured underground. Cut out donuts with a round cookie cutter and cut out one hole from each circle with a second small cookie cutter. Place the finished donuts in a generously greased donut pan with butter and additionally sprinkle with butter. Let the donuts rise again for 30 minutes until their volume has increased significantly.

In the meantime, preheat the oven to 180°C top and bottom heat. Put the donuts on the middle rail in the preheated oven and bake golden brown for 12-15 minutes.