Pour 240 ml warm whole milk into the large mixing bowl and stir in 2 tbsp granulated sugar.

Stir 2 tsp instant yeast into the sweetened milk and leave it for 5–10 minutes until foamy.

Add 60 g melted unsalted butter and 1 large egg to the yeast mixture.

Add 365 g plain flour and 1/2 tsp salt, then stir until a shaggy dough forms.

Knead the dough on a lightly floured surface for 5–8 minutes until smooth and stretchy.

Place the dough in the large mixing bowl and cover it.

Leave the covered dough in a warm place for about 60 minutes until doubled in size.

Roll the risen dough to a thickness of 1–1.5 cm.

Cut the dough into circles with centre holes using the doughnut cutter.

Leave the cut doughnuts to rise for 20–30 minutes until puffy.

Pour 950 ml neutral frying oil into the deep saucepan and heat it to 170–180°C.

Fry the doughnuts in batches for about 1–2 minutes per side until golden brown.

Lift the fried doughnuts from the oil with the slotted spoon and drain them on the wire rack.

Whisk 200 g icing sugar with 3–4 tbsp warm whole milk until smooth.

Whisk 1 tsp vanilla extract into the glaze.

Dip each warm doughnut into the vanilla glaze and let the excess drip back into the bowl.