Warm the milk until comfortably warm. Add the fresh yeast and a little sugar. Let sit for several minutes until activated.
In a large bowl, combine flour, remaining sugar, vanilla, and salt.
Add the eggs and yeast mixture. Mix until a dough begins to form.
Add the softened butter and knead for 8–10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and allow to rise for 1–1½ hours until doubled.
Divide the dough into 10–12 equal portions. Roll each portion into a long rope and twist into a spiral or twisted ring shape.
Place on a parchment-lined tray, cover, and proof for another 20–30 minutes.
Heat frying oil to 350°F (175°C).
Fry the donuts in small batches for approximately 1–2 minutes per side until golden brown.
Remove and drain on a wire rack or paper towels.
Whisk together powdered sugar, melted butter, milk, vanilla, and salt until smooth.
Dip the slightly warm donuts into the glaze and place on a wire rack.
Allow the glaze to set, then serve and enjoy!
