Gather and measure all ingredients.
Warm the milk to 105–110°F (40–43°C).
Activate the yeast with warm milk and 1 tablespoon sugar for 5–10 minutes.
Mix in the remaining sugar, butter, eggs, and vanilla.
Gradually add the flour and salt until a shaggy dough forms.
Knead for 8–10 minutes until smooth and elastic.
Let the dough rise for 1–1½ hours.
Roll the dough to ½ inch thickness.
Cut the donut shapes.
Let the donuts rise again for 30–45 minutes.
Heat the oil to 350°F (175°C).
Fry each side for 60–90 seconds until golden.
Cool on a wire rack for 3–5 minutes.
Dip into vanilla glaze or coat with cinnamon sugar.
Serve warm or store in an airtight container.
