In a medium bowl stir together the all-purpose flour and instant yeast. Set aside.

To the bowl of a stand mixer, fitted with the dough hook, add the whole milk, salted butter, granulated sugar, lightly beaten eggs and vanilla extract.

Turn the mixer on low speed and gradually add the flour mixture, ½ cup at a time, to the mixer. Be sure to allow the flour additions to fully incorporate before adding more flour.

Once all the flour has been added, increase the speed of the mixer to medium and knead the dough for 5-7 minutes or until it forms a ball around the dough hook and the dough is smooth and supple. The dough will be lightly tacky to the touch, that is ok. You do not want to add more flour or your donuts will be dense and tough when fried.

Transfer the dough to a very lightly buttered, or oiled, large bowl. Cover the bowl with plastic wrap and a tea towel.

Place the bowl of donut dough in a warm spot to allow the dough to rise for 1 ½ - 2 ½ hours or until it has doubled in size. Depending on the temperature of the room, the rise times can vary greatly.

Once the dough has doubled in size, lightly dust the surface of the dough then gently press it down with your hands to release all the air bubbles from the dough.

To a clean, lightly floured surface, turn out the deflated donut dough. Gently roll out the dough to a 12-13 inch circle approximately ½ inch thickness.

Using a donut cutter (approximately 3 inches wide), cut 14-16 donuts, and their holes, from the rolled out donut dough.

Place the cut out donuts, and their holes, onto a large parchment lined baking pan. Lightly cover the cut donuts with plastic wrap and allow the donuts to rest, and rise, in a warm place for 1-2 hours or until the donuts have risen to almost double their size.

While the donuts are rising you can make the glaze by adding to a medium bowl the powdered sugar, whole milk, salted butter and vanilla extract. Whisk until smooth.

Preheat an electric fryer, or large heavy duty pot of canola oil, to 375* F. Once the oil is hot, gently lower 3-4 donuts into the hot oil. Be careful not to overcrowd the fryer basket, or pot, to avoid dropping the temperature of the oil and to allow the donuts to move freely in the oil.

Fry the donuts on each side for 30 seconds-1 minute or until golden brown. The donuts will fry up very quickly so do not walk away from them as they are frying.

Remove the fried donuts using the basket, or spider scoop, from the hot oil and place them onto a large baking sheet lined with paper towels and a wire rack. Repeat until all the donuts, and holes, have been fried. Allow the donuts to drain off as much excess oil as possible before dipping them into the glaze.

While the donuts are still slightly warm, dip them into the glaze to cover both sides of the donut then place the glazed donut back onto the large baking sheet with the wire rack. This will allow any excess glaze from the donuts to drip onto the pan.

Allow the glazed donuts to sit, undisturbed, until the glaze has set. Place the donuts onto a platter and serve.