• Start by gently warming the milk until it feels lukewarm to the touch. Pour it into a jug, add the yeast and sugar, and stir. Let this mixture sit for 10-15 minutes until it becomes bubbly and frothy.
• Then in a large mixing bowl, sift the bread flour and salt together, ensuring they are well combined.
• Melt the butter and let it cool slightly. Add it to the yeast mixture, along with the eggs and vanilla extract. Stir everything together to combine.
• Next, pour the wet ingredients into the dry and stir with a spoon until a soft, sticky dough forms. If using a stand mixer with a dough hook, set it on low speed to combine the ingredients until they form a cohesive dough.
• Then lightly flour your work surface and your hands, then tip the dough out onto the surface. Knead for 10-20 minutes by hand, or use a stand mixer on medium speed for about 10 minutes, until the dough is soft, smooth, and stretchy.
• Place the dough in a clean, greased bowl and cover it with cling film. Let it rise for 1-2 hours in a warm environment until it has doubled in size.

Shape the Donuts

• Once the dough has risen, roll it out to a 1-inch thickness. Use a 4-inch round cookie cutter to cut out circles, then use a 1-inch cutter to create a hole in the center of each donut. Place the donuts on a greased baking sheet.
• Cover the tray with plastic wrap and allow the donuts to rise again for another 45 minutes until they are puffy and light.
• Towards the end of the rising time, pour the vegetable oil into a large pot and heat it over medium heat. Use a thermometer to ensure it reaches 375°F (190°C) for optimal frying.
• Carefully lower the donuts, one or two at a time, into the hot oil. Fry each donut for 1-2 minutes on one side, then flip and fry the other side for another 1-2 minutes, until golden brown. Transfer the cooked donuts to a cooling rack.
• In a medium bowl, whisk together the powdered sugar, pink food color, and water until smooth. Adjust the water if needed for a thick, dropping consistency.
• Dip the top of each donut into the pink icing, then place it back on the cooling rack. While the icing is still wet, sprinkle the donuts with rainbow sprinkles for a cheerful finish.