Preparation Steps

• Warm the milk to about 105°F (just lukewarm). Add to a mixing bowl or stand mixer. Stir in sugar until dissolved, then add yeast and let rest for 5 minutes until foamy.
• Add the beaten eggs and melted butter to the mixer and stir to combine. Set mixer to low speed and gradually add flour and salt. Mix until dough forms, then continue mixing for 5 minutes until smooth and elastic. Let dough sit in the bowl for 10 minutes after mixing.
• Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap, and refrigerate for at least 2 hours or overnight. This step ensures the butter is solid and makes the dough easier to handle.
• On a lightly floured surface, roll the refrigerated dough to 0.5 inch thickness. Use a 3-inch donut cutter to cut circles, then cut out centers. Place shaped donuts and donut holes on a greased baking sheet. Cover and let rise for 1 hour until puffy and doubled in size.
• Heat 2–3 inches of oil or shortening in a heavy skillet or Dutch oven over medium heat to 360°F (use a candy thermometer). Carefully add 2–3 donuts at a time and fry for 90 seconds per side, or until golden brown. Fry donut holes for 30 seconds per side. Remove with a slotted spoon and drain on paper towels.
• To make the glaze: Melt butter in a medium bowl. Add vanilla, powdered sugar, and salt. Stir into a thick paste. Gradually add milk, 1 tablespoon at a time, until the glaze is smooth and of 'school glue' consistency.
• Dip warm donuts fully into the glaze, flipping to coat both sides. Return to a cooling rack to set or enjoy immediately. Store leftovers in an airtight container.