Homemade glazed donuts

Pasos

1. Gently heat the milk until it is warm to the touch, then mix it with the yeast and a portion of the sugar; let it foam for a few minutes, until the surface becomes slightly creamy.
2. In a large bowl, whisk together the flour, the remaining sugar, and the salt, then add the yeast mixture, egg, and softened butter; knead until you have a soft, smooth, and barely sticky dough.
3. Cover the dough and let it rise in a warm place until it doubles in volume and holds a light indentation when pressed with a finger.
4. Gently punch down the dough, roll it out on a lightly floured surface, and cut out rings; place them on parchment paper and let them proof until they look light and plump.
5. Heat the oil in a deep pot until a small piece of dough sizzles and floats without browning too quickly; fry the donuts in small batches, flipping them when the first side is nicely golden.
6. Drain the donuts on a wire rack or paper towels; they should be golden brown, feel light in the hand, and still be soft in the center.
7. Whisk the powdered sugar, milk for the glaze, and vanilla until smooth, thick but pourable, coating the back of a spoon without running off like water.
8. Dip the tops of the still-warm donuts into the glaze, let the excess drip off, then place them on a wire rack until the glaze becomes satiny and slightly set.