Line 2 baking sheets with parchment paper and lightly dust the sheets with flour. Line 2 additional baking sheets with paper towels. In the bowl of a standing mixer or in a large bowl, stir together warm milk, yeast, and 1 cup of flour. Cover and set aside for 30 minutes. 

With a dough hook fitted to the mixer, and the motor on LOW, add eggs, butter, vanilla, sugar, salt, and remaining 3 cups of flour. Alternatively, you can mix in ingredients by hand. 

Knead by mixer or by hand until it’s smooth and elastic. If making doughnuts the same day, place dough in a lightly greased bowl and let rise for 1 to 2 hours, until doubled in size. Or, lightly oil dough, place in a resealable bag, and store in the refrigerator for up to 1 day.

When ready to make the doughnuts, lightly flour your work surface and roll dough to ¼-inch thick. Cut dough into desired size doughnut with a cookie or doughnut cutter. If using the make ahead dough method, let dough come to room temperature before rolling and cutting.

Place cut dough on prepared baking sheet lined with parchment paper and flour. Allow doughnuts to rise at room temperature for 1 hour.

Pour 2 quarts of oil in a large heavy bottom pot or Dutch oven fitted with a deep fry thermometer and place on medium-high heat. 

Once oil reaches 360°F on the thermometer, place several doughnuts in oil and fry 2 minutes per side. Use chopsticks to gently flip the doughnuts over and fry for 1 to 2 minutes on the other side. Transfer fried doughnuts to prepared paper towel lined baking sheets. 

Glaze with Luscious Vanilla Bean Glaze or Bittersweet Chocolate Glaze. Decorate with fruity breakfast cereals, mini chocolate chips, chocolate shavings, chopped pretzels, freeze dried berries, coconut, mini marshmallows, cookie crumbs, graham cracker crumbs, or gummy candies.

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