Doughnuts!!

Janelle's Friend Katie made these tasty treats!
• 1 package (2 1/2 teaspoons) active dry yeast, or 2/3 ounce fresh cake yeast
• 2/3 cup milk, room temperature
• 3 1/2 cups unbleached all-purpose flour, plus more for baking sheet
• 1/3 cups sugar
• 2 teaspoons coarse salt
• 3 large eggs
• 7 tablespoons unsalted butter, room temperature, cut into 6 to 8 pieces
• Canola oil, for frying
1. In the bowl of an electric mixer fitted with the dough hook attachment, stir together yeast and milk; let stand until yeast is dissolved, about 1 minute. Add flour, 1/3 cup sugar, salt, and eggs; mix on low speed until dough comes together, about 1 minute. Continue mixing on low 2 to 3 minutes more. Add butter, a few pieces at a time, mixing after each addition and until butter is fully incorporated and dough is soft, 5 to 6 minutes.
2. Remove dough from bowl and wrap tightly with plastic wrap. Refrigerate at least 6 hours and up to 15 hours. (I put it in a ziploc bag so there's less air)
3. Lightly flour a baking sheet; set aside. On a well-floured work surface, roll out dough into 12-inch square about 1/2 inch thick. Using a 3 1/2-to-4-inch round doughnut cutter. Transfer to prepared baking sheet and cover with plastic wrap; let stand in a warm spot until they've doubled in height and feel poufy and pillowy, 2 to 3 hours.
4. Fill a large heavy-bottomed saucepan with oil to a depth of 3 inches; heat over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, place doughnuts in the hot oil, taking care not to crowd them. Fry until golden brown on one side, 2 to 3 minutes; turn and continue frying on remaining side until golden, 2 to 3 minutes more. Using a slotted spoon, transfer doughnuts to a paper towel-lined baking sheet until cool enough to handle. Then glaze.
Glaze
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
1. Combine milk and vanilla in a medium saucepan and heat over low heat until warm.
2. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. 3. Remove the glaze from the heat and set over a bowl of warm water.(I didn't do that so it was thicker and yummier)
3. Dip doughnuts into the glaze, 1 at a time, and set on a cooling rack on a cookie sheet for 5 minutes before serving.