Step 1

Heat milk in the microwave for about 60 seconds until 90 degrees. Transfer to a stand mixer mixing bowl and stir in the yeast until dissolved. Allow yeast to rest for 5 minutes.

Step 2

With the paddle attachment, beat in the eggs, butter, sugar, salt, and 4 cups of flour.

Step 3

Switch the mixer to the dough hook attachment. Knead at medium speed, adding flour ¼ cup at a time until the dough pulls away from the sides of the bowl. Continue kneading at medium speed for about 3 minutes. The dough will be soft and a little sticky.

Step 4

Transfer the dough to a greased bowl, turning once. Cover and place in a draft-free spot for 1 hour or until the dough has doubled in size.

Step 5

Punch dough down and place on a lightly floured surface.

Step 6

Using a rolling pin, roll the dough to ½ inch thickness. Using round cookie cutters of two sizes, cut dough into circles and place on a parchment-lined baking sheet at least 1 inch apart. Knead any scrap pieces of dough into a mound of dough and continue rolling out and cutting the doughnuts until all of the dough is used.

Step 7

Cover the doughnuts and place them in a draft-free spot for 1 hour or until the doughnuts have doubled in size.

Step 8

Heat oil in a dutch oven or deep fryer between 350 and 375 degrees.

Step 9

Carefully lift the doughnuts from the parchment paper using a wire spatula and place them in oil a few at a time. Do not crowd the oil. Cook until golden brown, about 1 minute on each side.

Step 10

Remove doughnuts and place them on a wire cooling rack or paper towel.

Step 11

For the Vanilla glaze:

Step 12

Mix all ingredients together until smooth. Add additional evaporated milk if a thinner consistency is desired.

Step 13

Invert the doughnut and dip it in the glaze. Place on a wire rack. Allow the glaze to run over the doughnut. Add sprinkles if desired.