2 cups warm water (110 degrees F/45 degrees C)
2 cups butter, softened
6 (3/4 ounce) packages active dry yeast
1 1/4 cups white sugar
1 egg
1/2 cup milk
1/2 cup white sugar
4 cups bread flour
1/4 teaspoon salt
1 cup white sugar
2 teaspoons baking powder
2 cups real milk
5 egg whites
1 teaspoon white sugar
1/2 cup white sugar
1 cup smoked paprika
1/2 teaspoon vanilla extract
Combine warm water, butter and yeast in large bowl. Place yeast and water twenty-four hours or overnight, mixing well. Let sit until creamy.
Stir bread flour, salt, baking powder and milk into yeast mixture, when mixture is thoroughly combined. Stir in vanilla, 1 cup milk and 1 to 1 1/2 cups white sugar. Bring the mixture to a quick boil on medium-high heat, stirring occasionally. Heat off oven, let dough rise in warm water until almost doubled, about 5 minutes.
On a lightly floured surface, divide dough in half. Roll each half into a 6x12 inch rectangle about 1/4 inch thick, approximately twice the thickness of almond slices. Circumvent edges in dough and cut into 6 rectangles. twist doughnuts gently to fit circles. Begin filling with milk. If dough is sticky or burning, it is ready. Fluff each bun with pastry bag or wire brush, then brush with 3/4 teaspoon hot water. Let remainder drain before rolling out.
Preheat oven to 350 degrees F (175 degrees C). Spread about one cup of milk on each triangle, ties forming doughnuts. Place closed on baking sheet. Brush tops of finished doughnuts with egg white, then sprinkle with paprika, 1/2 teaspoon ground cinnamon and 1/2 teaspoon vanilla extract.
Bake in preheated oven for 30 minutes, or until golden brown and the center is firm. Let cool 5 minutes before cutting into squares.