Classic Yeast Donuts

1. Bloom the yeast. In a large bowl (or the bowl of a stand mixer), whisk warm milk, yeast, and 1 teaspoon of the sugar. Let sit 5 to 10 minutes. You are looking for some foam and a yeasty smell. (It might not look wildly dramatic with very fresh yeast, and that is okay.) If absolutely nothing happens and it smells flat, your yeast might be tired or your milk was too hot or too cool.
2. Mix the wet ingredients. Whisk in remaining sugar, eggs, melted butter, and vanilla until smooth.
3. Add flour and salt, then knead. Add flour and salt. Mix with a spoon until shaggy, then knead with a dough hook on medium-low for 6 to 8 minutes, or knead by hand on a lightly floured surface for 8 to 10 minutes. The dough should be soft and slightly tacky, not dry. Texture cues: it should mostly clear the sides of the bowl but may stick a bit at the bottom. If you stretch a small piece, it should pull thin before tearing (a basic windowpane test).
4. First rise. Lightly oil a bowl, add dough, cover, and let rise in a warm spot until doubled, about 60 to 75 minutes.
5. Roll and cut. Turn dough onto a lightly floured surface and gently pat and roll to about 1/2-inch thick. Cut donut rings and holes. Place on parchment-lined sheet pans, leaving space between each.
   
6. Second rise. Cover loosely with plastic wrap or a clean towel. Let rise until noticeably puffy and airy, 30 to 45 minutes. When you lightly poke the dough, the indentation should slowly spring back.
7. Heat the oil. Meanwhile, heat 2 to 3 inches of oil in a heavy pot to 350°F. Keep a sheet pan with a wire rack nearby for draining. Safety note: clip your thermometer securely, fry in small batches, and keep little helpers a safe distance from the stove.
8. Fry in small batches. Carefully lower 2 to 3 donuts into the oil. Do not overcrowd. Fry about 60 to 90 seconds per side until deep golden brown. Use a spider to flip and remove. Fry holes for about 45 to 60 seconds total. Adjust heat as needed to keep oil close to 350°F. Doneness cues: donuts should look evenly golden and feel light when lifted. If you want to be extra sure, an internal temp around 190°F to 200°F in the thickest part is a solid target.
9. Drain and cool briefly. Place donuts on the rack. Let cool 2 to 3 minutes before glazing so they do not melt the glaze completely. You want them warm, not screaming hot.
10. Make the glaze. Whisk powdered sugar, salt, vanilla, and 3 tablespoons milk (and melted butter if using). Add more milk 1 teaspoon at a time until it is thick but dippable. Think: ribbons that melt back into the bowl in a few seconds.
11. Glaze. Dip each warm donut into the glaze, let excess drip off, then return to the rack. The glaze will set in about 10 to 15 minutes.
    

Tasting note: Eat one immediately. For quality control. Very official.