🍩 Spiral Glazed Donuts

Ingredients
For the dough:
3 cups (375 g) all-purpose flour
2¼ teaspoons (7 g) active dry yeast
¼ cup (50 g) granulated sugar
¾ cup (180 ml) warm milk
1 large egg
3 tablespoons (42 g) unsalted butter, melted
½ teaspoon salt
1 teaspoon vanilla extract
For frying:
Vegetable oil, enough for deep frying
For the glaze:
1½ cups (180 g) powdered sugar
2–3 tablespoons (30–45 ml) milk
½ teaspoon vanilla extract
Pinch of salt
Instructions
Activate the yeast:
In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for 5–10 minutes, until slightly foamy.
Make the dough:
Add the egg, melted butter, vanilla, and salt. Mix well. Gradually add the flour and mix until a soft dough forms.
Knead:
Knead the dough for about 7–10 minutes, until smooth and elastic. If it feels very sticky, add a little flour, but don’t make the dough too stiff.
First rise:
Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
Shape the spirals:
Divide the dough into equal portions. Roll each portion into a long, thin rope. Starting from the center, carefully coil the dough around itself to create a beautiful spiral. Gently press the end underneath so it stays together.
Second rise:
Place the shaped spirals on a lightly floured tray, cover loosely, and let them rest for 20–30 minutes.
Fry:
Heat vegetable oil to 350°F (175°C). Carefully place the spirals into the hot oil and fry for about 2–3 minutes per side, until beautifully golden brown and cooked through.
Drain:
Remove the donuts with a slotted spoon or tongs and place them on a wire rack lined with paper towels to remove excess oil.
Make the glaze:
Whisk together the powdered sugar, milk, vanilla, and salt until smooth. Add a little more milk if needed to reach a thick but pourable consistency.
Glaze:
While the donuts are still slightly warm, drizzle the glaze generously over the top. Let it set for a few minutes.