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

Make the doughnuts:

• In a small bowl, combine warm milk, sugar and yeast and give it a stir. Let it sit and become active and bubbly.
• 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.
• Pour in the yeast mixture and knead until the dough comes together.
• 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.
• 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.
• Once the dough has risen, punch the dough down and divide into 6 equal portions, roughly 60 grams each.
• On a lightly floured surface, form each portion into a round ball and flatten to about ½" thickness with a rolling pin.
• Place the dough onto a square piece of parchment paper on a baking tray.
• Use a shot glass or small round cutter to cut out the centre.
• Remove the small donut hole and set aside to fry later.
• Repeat with the remainder.
• Cover loosely with plastic wrap or an inverted baking tray and let the dough become risen and slightly puffy, another 20 minutes.
• In a small sauce pot or deep fat fryer, heat the frying oil to 350°F/177°C.
• Carefully tip the doughnut into the hot oil and remove the parchment paper.
• Fry for about 2 minutes per side, until light golden brown, flipping halfway.
• Check the oil temperature to make sure that it remains at 350°F/177°C.
• Strain the doughnut and place onto a baking sheet or cooling rack lined with paper towel to drain.
• Repeat with the remainder.
• Fry the donut holes in the same manner.

Glaze the doughnuts:

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