Warm the milk in a small saucepan, to about room temperature. Be careful not to overheat. Pour the milk into a small bowl and whisk in the yeast and 1 tablespoon of sugar. Let the mixture rest for 10 minutes or until bubbly.

Sift 4 ½ cups of flour into a large mixing bowl. Stir in the salt.

In a separate bowl, cream together ½ cup sugar, softened butter, eggs and vanilla,.

Pour the yeast mixture into the egg mixture and stir well. Stir in the flour mixture until combined.

Turn the dough out onto a floured surface and knead for about 8 minutes.

Form the dough into a ball and place in a greased bowl. Cover and let rise in a warm place for about 1 hour or until doubled in size.

Turn the dough out on to a floured surface, and roll or pat out to about ½ to ¾ inch-thick. With a 3-inch biscuit cutter or drinking glass, cut the doughnuts out. Be careful not to twist the cutter, which can seal the edges and prevent rising.

With a shot glass or smaller cutter, cut the middle holes out. Place the donuts on a floured pan or wax paper and cove. Let rise in a warm place for 45 minutes to 1 hour.

In a large Dutch oven or deep fryer, add enough oil to deep fry and heat to 340 degrees F. Place the donuts, a few at a time, in the oil and fry about 1 minute each side or until lightly browned.

Remove from the oil and place on a wire rack. Let cool just slightly then dip each side in the glaze and place back on the wire rack. Serve warm or at room temperature.