• In a small bowl, mix together the warm milk, warm water, and yeast. Let it sit for about 5–10 minutes until it looks foamy and bubbly on top.
• In a large bowl, whisk together your flour, sugar, salt, and cinnamon.
• Add the softened butter, eggs, vanilla, and your foamy yeast mixture to the flour mix. Stir until everything starts to come together into a shaggy dough. (Don’t worry, it won’t look perfect yet.)
• On a lightly floured surface, knead for about 8 minutes, or pop it into a stand mixer with a dough hook and let it do the work for 5–6 minutes. The dough should be soft, smooth, and elastic.
• Place your dough into a lightly greased bowl, cover it with a clean towel, and let it rise in a warm spot for about 1 to 1 ½ hours, or until it doubles in size.

Shape & Fry

• Once the dough has risen, turn it out onto a floured surface and gently roll it to about ½ inch thick.
• Use a donut cutter if you have one, or get creative with a large glass and a smaller cutter (even a bottle cap works) for the hole in the middle. Place the cut donuts on a parchment-lined baking sheet.
• Cover them loosely and let them rest for another 30–40 minutes. They’ll puff up beautifully.
• In a heavy-bottomed pot, heat your oil to 350°F (177°C). Gently drop in 2–3 donuts at a time. Fry for 1–2 minutes per side until golden brown. Keep a close eye on them, they cook quickly!
• Use a slotted spoon to lift them out and let them drain on a wire rack lined with paper towels.

Maple Glaze Magic

• In a bowl, whisk together the powdered sugar, maple syrup, milk (or cream), vanilla, and a pinch of salt. The glaze should be silky and pourable. Too thick? Add a touch more milk. Too thin? A little more powdered sugar will do the trick.
• While your donuts are still slightly warm (not hot), dip the tops into the maple glaze. Place them back on the wire rack to set.
• Feeling fancy? Sprinkle chopped toasted pecans on top for a little crunch. Want that salty-sweet vibe? Add a few flakes of sea salt.