屈服：10 doughnuts and 10 holes
Buttermilk contributes an extra special tenderness to these yeast doughnuts, and its tang is wonderful with the sweet vanilla bean glaze. The dough comes together quickly and easily and can be prepared the night before or the morning of, but remember: Doughnuts are always best eaten they day they are fried.
Grease a medium bowl with cooking spray or softened butter.
In the bowl of a stand mixer fitted with the paddle attachment, mix the flours, yeast, sugar, and salt on medium-low speed until combined. Add the butter, buttermilk, and egg, and mix until a shaggy dough forms.
Remove the paddle and attach the dough hook. Beat the dough on medium-high speed until a smooth mass forms around the hook that sticks just slightly to the bottom of the bowl, 4 to 6 minutes.
Transfer the dough to the prepared medium bowl, cover with plastic wrap, and let stand until about double in size, 1 to 1-1/2 hours.
Line two baking sheets with parchment paper. Turn the dough out onto an unfloured work surface and roll it into an 11×9-inch rectangle about 1/2 inch thick.
Using both a 3-1/2-inch and a 1-inch round cookie cutter, cut out the donuts and transfer them to the prepared sheets. Using the 1-inch cutter, cut the scraps into donut holes, gently rolling them into balls. Transfer them to the prepared sheets.
用保鲜膜覆盖床单，然后放入冰箱中过夜，或者让它们在室温下休息直至两倍，约1小时。（如果您冷藏过夜，请在油炸前处于室温下，约1小时。）
Fill a large, heavy pot with 2 inches of oil, attach a candy thermometer to the side of the pot, and heat on medium-high heat until the temperature reaches 350°F. Line a cooling rack with a thick layer of paper towels and place it nearby.
同时，对于釉料，在一个小浅碗中，将糖，香草豆种子，犹太盐和足够的酪乳搅拌均匀，以达到细雨的稠度。
Once the oil is at temperature, fry the donuts and donut holes, a few at a time, until golden, turning once, 1 to 1-1/2 minutes. Transfer to the prepared cooling rack.
Dip each warm donut hole and one side of each warm donut in the glaze, and transfer to a wire rack. Let set before serving.
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