In a mixing bowl, pour in your lukewarm milk and sprinkle the yeast on top. Let it sit for about 5 minutes until you see bubbles forming.

Once the yeast is activated, add the whole egg, egg yolk, the 2 teaspoons of sugar, salt, flour, and butter into the bowl.

If using a stand mixer with a dough hook, knead the mixture for approximately 10 minutes until you have a smooth, tacky dough that easily pulls away from the sides.

Gently form the dough into a ball using your hands without adding flour to the surface and place it in a lightly greased bowl with olive oil. Cover with plastic wrap and let it rise for about 1.5 hours until doubled in size.

Divide the dough based on its total weight by twelve. Roll each portion into a circular shape using the palms of your hands, making sure they are compact.

Line a baking sheet with parchment paper and place the donuts on it. Cover and let rise again until they double in size, roughly one hour.

Meanwhile, in a small pot, heat your vegetable oil to about 350°F (between setting 2 and 3 on the stove). Use a deep-frying thermometer for accuracy.

Carefully fry the donuts, no more than two at a time, for about 4 minutes or until golden brown. Remove and let cool slightly on a baking rack.

While they are still warm, roll the donuts in the sugar dusting and place them back on the rack.