In the bowl of a stand mixer fitted with a dough hook add the flour, ¼ cup sugar and yeast.

Add the beer to a microwave safe bowl, microwave on high for 20 seconds, test temperate and repeat until beer reaches between 120 and 130 degrees F.

Add the beer to the stand mixer, mix until most of the flour has been moistened.

Add the vanilla then the yolks, one at a time. Add the cream and salt.

Building up speed, beat on high until the dough comes together and gathers around the blade.

The dough will be very soft.

Add dough to a lightly oiled bowl, cover and allow to sit at room temperature for 1 hour or until doubled in size.

Punch down the dough and knead lightly to remove any air bubbles. Place dough in the fridge and allow to rest for 1 hour.

Roll dough out on a lightly floured surface to 1-inch thickness. Cut doughnuts into circles using a 2-inch round biscuit cutter.

Place doughnuts on a baking sheet that has been covered with parchment paper. Loosly cover with a towel.

Allow to rise at room temperature until doubled in size, about 30 minutes.

Fill a large heavy bottomed saucepan with canola oil until about 4 inches deep. Add a deep fry thermometer and bring oil to about 360 degrees, adjusting heat to maintain temperature.

Working in batches, fry the doughnuts on each side until golden brown, about 1-2 minutes per side. Remove from oil and allow to cool on a wire rack.

Place remaining 1 cup sugar in a small bowl. One at a time roll the cooled doughnuts in the sugar, add to a serving tray. Serve immediately.