Combine all dry except butter into a mixing bowl.  Butter the inside of a stainless steel bowl for holding the doughnut dough.

In the mixing bowl to a stand mixer, add the milk, eggs, egg yolk, and vanilla. Add the dry ingredients, mix to combine. When dough starts to come together, add butter.

Store the prepared dough in the refrigerator for at least an hour before rolling and cutting.

When half an hour remains, heat the fryer to 350 degrees Fahrenheit. You may fry on the stove top, but please use caution. If you do not have a trustworthy fryer thermometer, I would suggest you wait on doughnuts until you purchase one. Hot fat on an open flame or heating element is no place to be risky.

Roll the dough on a lightly floured surface to about 1/2 inch thick (If they are too thick, they may be doughy and gummy inside because there is too much dough to properly fry). Using a doughnut cutter or a large and small ring cutter (in truth, you need not make a hole. It's a nice snack, but a doughnut without a hole is just waiting to become a Bismarck). Place the cut doughs on a separate lightly floured pan, leaving two inches between doughs. Place the doughs in a slightly warm, moist part of the kitchen. If need be, you may lightly spray the tops of the doughs with a spray release and cover them lightly with plastic film. They need to proof, that is, allow the yeast to do its job. When the doughs are twice the size they were, remove them and take the pan to the fry area.

The fryer should be at the proper temperature of 350 degrees. However you are frying the doughnuts, it is important that you only fry two or three at a time. Too many in the fryer makes the temperature drop too far and the loveliness you have worked to create will be lost to under-fried gooey globs of dough.

Place a doughnut on the spider or slotted spoon and gently lower it into the fat. I use my bare hand and hold the doughnut by one side, allowing it to hang vertically for a moment. I place the lower portion of the dough into the fat and gently release so I do not get splashed with hot fat. The doughnuts will float and puff almost immediately. Use the chop stick to reach under the doughnut and gently turn it over. Since these are chocolate doughnuts, determining golden brown is tough. My doughnut frying practice is allow a moment or two more than you think necessary because a crunchy outside on a doughnut is worth the effort.

Once they are done, remove them with the spider or slotted spoon to the sheet pan lined with the draining rack. If you have not a draining rack, ample paper towels will work. They are delicious (and HOT) as they are or with powdered sugar or a chocolate glaze.

Place the broken or cut pieces of chocolate into a stainless steel bowl.

Bring the milk to just the boil stage.  Turn off the heat and pour the milk over the chocolate.  Immediately, and slowly, whisk the two together. At first you will be sure you've failed for it looks a right mess. Worry not and press on. The chocolate will melt and absorb all the cream and make a lovely breakfast item on its own. When it cools slightly, carefully dip the top of the doughnut into the ganache, return the doughnut to the sheet pan and garnish with sprinkles or chopped peanuts or your favorite doughnut topping. Don't wait; as the ganache cools further, it looses is stickiness.