Activate Yeast:

In the bowl of a stand mixer, stir together the warm water and instant yeast. Allow to sit for roughly 5 minutes until a foamy layer forms on top.

Warm Milk:

Warm the milk in a microwave or on the stovetop until it is just warm (not hot to the touch), then let it cool slightly.

Mix Wet Ingredients:

To the yeast mixture, add the warmed milk, sugar, salt, eggs, softened butter, and 2 cups of flour. Using the paddle attachment, mix on low until smooth and fully incorporated.

Knead Dough:

Switch to the dough hook and slowly incorporate the remaining flour. Knead on medium speed for 5–7 minutes. The dough should be soft and slightly tacky but not wet or overly sticky—if needed, add extra flour one tablespoon at a time.

First Rise:

Place the dough into a lightly oiled bowl, turn to coat all sides, and cover loosely. Let it rise in a warm place until doubled in volume, about 1 to 2 hours.

Cut Doughnuts:

On a surface dusted with flour, roll the dough to a thickness of 1/4 inch. Using a doughnut cutter or two round cutters of different sizes, cut out doughnuts and holes. Gather scraps, re-roll, and continue cutting.

Proof Doughnuts:

Arrange the cut doughnuts and holes on baking sheets lined with parchment. Cover loosely and let proof for 10–15 minutes, until they appear puffed.

Fry Doughnuts:

In a large, heavy pot, heat oil to 375°F (190°C). Fry the doughnuts in batches, cooking each side for 1–2 minutes until golden brown. Fry the holes for 1 minute or less. Transfer to paper towels or wire racks to drain.

Make Glaze:

In a bowl, whisk together the confectioners’ sugar, vanilla, and 3–4 tablespoons of milk until the mixture is smooth. Adjust the milk amount to reach the desired consistency.

Glaze Doughnuts:

While the doughnuts are still warm, dip the tops into the glaze. Allow excess to drip off, then place on a wire rack so the glaze can set slightly.

Serve Immediately:

Serve immediately for the best fluffy texture.