Bloom the yeast: In a small bowl, whisk the lukewarm milk with one teaspoon of the caster sugar and the dried yeast. Let it sit for 5–8 minutes until the surface looks frothy and smells faintly bready—if nothing happens, your yeast may be dead and you'll need a fresh sachet.

Mix the dough: In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the centre, then pour in the yeast mixture, beaten eggs, melted butter, and vanilla. Stir with a wooden spoon until a shaggy, sticky dough forms—it will look rough and uneven at this stage.

Knead until smooth: Turn the dough onto a lightly floured surface and knead for 8 minutes. It should transform from sticky to supple and smooth, feeling slightly tacky but not wet. When you press a finger into the dough, it should spring back slowly.

First rise: Place the dough in a lightly oiled bowl, cover with a clean tea towel, and leave in a warm draught-free spot for 1 hour. The dough should double in size—when you poke it gently, the indent remains visible and the dough feels airy.

Shape the donuts: Turn the risen dough onto a floured surface and roll it out to 1.5cm thickness. Using a 7.5cm round cutter, stamp out circles, then use a 2.5cm cutter to remove the centres. Re-roll the scraps once to make more donuts—the dough should feel soft and pillowy under your hands.

Second rise: Place the shaped donuts and holes onto a baking tray lined with baking paper, leaving space between each. Cover loosely and let them rest for 20 minutes—they will puff up slightly and look noticeably plumper.

Heat the oil: Pour vegetable oil into a large, deep saucepan to a depth of 5cm. Heat over medium heat until it reaches 175°C—if you don't have a thermometer, drop a small cube of bread into the oil; it should sizzle and turn golden brown in 40 seconds.

Fry in batches: Carefully lower 2–3 donuts into the hot oil using a slotted spoon. Fry for 45–60 seconds per side until deep golden brown—the underside will look burnished and the donut will puff up dramatically. The smell at this point is pure bakery heaven.

Drain and cool: Transfer the fried donuts to a wire rack set over a baking tray. Let them cool for exactly 3 minutes—they should still be warm but not piping hot, and the surface will feel slightly firm to the touch.

Glaze and serve: Whisk the icing sugar, milk, vanilla, and salt until smooth and thick enough to coat the back of a spoon. Dip the top of each warm donut into the glaze, letting the excess drip off, then set them back on the rack. The glaze will set into a glossy, crackly shell within 10 minutes.