Step 1: Activate the Yeast : In a small bowl, combine warm milk, 1 tablespoon of sugar, and yeast. Stir and let sit for 5–10 minutes until frothy and bubbly.

Step 2: Prepare the Dough : In a large mixing bowl (or stand mixer), combine the remaining sugar, eggs, softened butter, vanilla, and salt. Mix until combined. Add in the yeast mixture. Gradually add the flour, one cup at a time, mixing until a soft dough forms. Knead the dough for 6–8 minutes (by hand or using a dough hook) until smooth and elastic.

Step 3: First Rise : Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.

Step 4: Shape the Donuts : Once risen, punch down the dough to release air. Roll it out on a lightly floured surface to about ½-inch thickness. Use a donut cutter (or two round cutters — one large, one small) to cut out donuts and holes. Place them on parchment-lined trays, cover loosely, and let rise again for 30 minutes.

Step 5: Fry the Donuts :Heat oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Gently slide in 2–3 donuts at a time — don’t overcrowd. Fry for 1–2 minutes per side, until golden brown. Remove with a slotted spoon and drain on paper towels.

Step 6: Make the Sugar Glaze : In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and glossy. Adjust consistency: add more milk for thinner glaze or more sugar for thicker glaze.

Step 7: Glaze the Donuts :While donuts are still slightly warm, dip the tops into the glaze. Place on a wire rack to allow excess glaze to drip off. Let the glaze set for about 10 minutes before serving.