In a large mixing bowl, combine 1 cup of warm milk with 1/4 cup of sugar and 2 teaspoons of instant yeast. Stir gently and let it sit for about 5–10 minutes until frothy.

Add 4 cups of all-purpose flour, 2 eggs, 1/4 cup of melted butter, and 1 teaspoon of salt to the yeast mixture. Combine until rough dough forms and knead for about 5–7 minutes until smooth.

Transfer the dough to a greased bowl, cover with a towel, and let it rise in a warm spot for about 1 hour or until doubled.

Turn the risen dough onto a floured surface, roll to about 1/2 inch thick, and cut out doughnut shapes. Let them rise again for 30-45 minutes.

Heat vegetable oil to 350°F (175°C) in a deep fryer. Fry the doughnuts for about 1-2 minutes per side until golden brown. Drain on paper towels.

Mix 2 cups of powdered sugar, 1/4 cup of milk, and 1 teaspoon of vanilla extract until smooth. Dip each warm doughnut into the glaze and let excess glaze set.

Cool slightly before serving. Best enjoyed warm.