Combine 1/3 cup whole milk with 1 1/2 tsp instant yeast. Stir gently and let sit for 8–10 minutes until foamy and fragrant.
1/3 cup whole milk, 1 1/2 tsp instant yeast
In a stand mixer with the dough hook, combine 2 cups bread flour, 1/4 cup granulated sugar and 1 tsp fine salt. Add the yeast mixture, 1 eggs, 1 egg yolk, and 1 tsp vanilla extract. Mix on low for 2 minutes until a shaggy dough forms.
2 cups bread flour, 1/4 cup granulated sugar, 1 eggs, 1 egg yolk, 1 tsp fine salt, 1 tsp vanilla extract
Increase to medium and knead for 8 minutes until the dough is smooth and slightly tacky but not sticky, pulling cleanly away from the sides of the bowl.
With the mixer running on medium-low, add 3 tbsp unsalted butter, one cube at a time, waiting for each piece to fully incorporate before adding the next — about 5–11 minutes total. Increase to medium-high and knead for another 5 minutes until silky and stretchy. Test by stretching a small piece thin enough to see light through without it tearing (windowpane test). If it tears, knead for 2 more minutes and test again.
3 tbsp unsalted butter
Shape into a ball and place in a lightly oiled bowl. Cover tightly with plastic wrap. Proof at room temperature until doubled, about 2 hours.
Turn the dough onto a lightly floured surface. Roll to exactly ⅝ inch thick. Cut with a 3.5 inch round cutter and a 1 inch cutter for the holes. Re-roll scraps once only. Place on parchment-lined trays well spaced apart.
Cover loosely with oiled plastic wrap and proof at room temperature for 45 minutes until visibly puffed and jiggling when you shake the tray.
While the donuts proof, make the glaze. Combine the 3/4 cups granulated sugar and 2 tbsp honey in a heavy-bottomed saucepan over medium heat. Stir just until combined then stop stirring. Cook undisturbed until deep amber, like dark honey, about 7–9 minutes. Watch closely as honey accelerates browning.
3/4 cups granulated sugar, 2 tbsp honey
Remove from heat and immediately add the 3 tbsp unsalted butter, it will bubble violently, that's normal. Whisk quickly until fully melted. Slowly pour in 2 tbsp heavy cream while whisking constantly. Return to medium-low and whisk until smooth/ Remove from heat, add 1/2 tsp salt and 1 tsp vanilla extract, whisk to combine. Cool for 15–20 minutes until thick enough to coat the back of a spoon.
3 tbsp unsalted butter, 2 tbsp heavy cream, 1 tsp vanilla extract, 1/2 tsp salt
Heat 4 cups canola oil in a heavy pot to exactly 347°F / 175°C. Carefully slide 2–3 donuts in at a time using the parchment to avoid deflating them. Fry about 1 minute per side until deep golden. Remove to a wire rack over paper towels. Let oil return to temperature between batches.
4 cups canola oil
Hold each donut by the bottom and dip the top into the glaze. Let excess drip off for a few seconds then flip right side up onto a wire rack. Let set for at least 15 minutes, the glaze will firm slightly on the outside while staying soft inside.