From Start to Finish:

• Step 1: In a small saucepan, warm the whole milk until it’s just warm to the touch (not boiling). Remove from heat and stir in the sugar and active dry yeast. Allow it to sit for about 5-10 minutes until it becomes frothy.
• Step 2: In a large mixing bowl, combine the slightly beaten eggs, melted butter, and the frothy yeast mixture. Whisk until everything is well combined.
• Step 3: Gradually add the all-purpose flour and fine sea salt to the wet ingredients. Mix until a dough forms, kneading by hand for about 5 minutes until smooth and elastic.
• Step 4: Place the dough in a lightly greased bowl, cover with a towel, and let rise in a warm place for about 1-2 hours, or until doubled in size.
• Step 5: Once risen, punch down the dough, roll out to 1/2-inch thickness, and cut out doughnuts and holes using a doughnut cutter.
• Step 6: Place cut doughnuts on a parchment-lined tray, cover, and let rise again for about 30 minutes until puffed up.
• Step 7: Heat about 2 inches of canola oil in a deep fryer or heavy pot to 375°F (190°C).
• Step 8: Carefully drop doughnuts into the hot oil, frying for about 1-2 minutes on each side until golden brown. Use a slotted spoon to transfer them to a cooling rack.
• Step 9: In a bowl, whisk together powdered sugar, fine sea salt, vanilla extract, and milk until smooth. Adjust milk for desired glaze consistency.
• Step 10: Once cooled slightly, dip tops of doughnuts into glaze and allow to set on the cooling rack.