For key visual process photos, refer to the body of the blog post.

Make the doughnuts:

Cup of Yum
1. In a small bowl, combine warm milk, sugar and yeast and give it a stir. Let it sit and become active and bubbly.
2. In a large bowl or a stand mixer bowl fitted with a dough hook attachment, add in the all-purpose flour, butter, egg and sea salt.
3. Pour in the yeast mixture and knead until the dough comes together.
4. If the dough is too sticky, add a teaspoon of flour until it's not overly sticky. It should feel slightly tacky to the touch.
5. Place the dough ball into a lightly oiled bowl and cover. Let it rest in a warm location until doubled in size, about 1 hour.
6. Once the dough has risen, punch the dough down and divide into 6 equal portions, roughly 60 grams each.
7. On a lightly floured surface, form each portion into a round ball and flatten to about ½" thickness with a rolling pin.
8. Place the dough onto a square piece of parchment paper on a baking tray.
9. Use a shot glass or small round cutter to cut out the centre.
10. Remove the small donut hole and set aside to fry later.
11. Repeat with the remainder.
12. Cover loosely with plastic wrap or an inverted baking tray and let the dough become risen and slightly puffy, another 20 minutes.
13. In a small sauce pot or deep fat fryer, heat the frying oil to 350°F/177°C.
14. Carefully tip the doughnut into the hot oil and remove the parchment paper.
15. Fry for about 2 minutes per side, until light golden brown, flipping halfway.
16. Check the oil temperature to make sure that it remains at 350°F/177°C.
17. Strain the doughnut and place onto a baking sheet or cooling rack lined with paper towel to drain.
18. Repeat with the remainder.
19. Fry the donut holes in the same manner.

Glaze the doughnuts:

1. In a bowl, combine the powdered sugar, milk and vanilla extract.
2. Stir until the mixture is smooth.
3. Take one doughnut and dip it into the glaze.
4. Remove the doughnut and place onto a wire rack to set.
5. Repeat with the remainder.
6. Serve immediately.