Firstly, mill the wheat into flour.

Add the baking soda, and salt to the freshly milled flour, and mix to incorporate.

In a microwave safe bowl, warm the water and milk for about 30 seconds, until warm but not too hot to touch.

In stand mixer, add the warmed water and milk, then sugar, and egg. Stir these wet ingredients to combine.

Then, add the flour mixture (dry ingredients) to the stand mixer. Mix until incorporated, and there is no dry flour left. Cover, and let sit for 15 minutes.

After the dough has had time to rest, (autolyze step) then it is time to put in the yeast, and then stir to combine.

Now that the yeast has been incorporated, it is time to add the very softened (but not melted) butter. Add the butter 1 TBSP at a time while mixing the dough. Scrape down sides as needed.

Start the kneading process, and knead until the dough is nice and stretchy. This kneading time varies depending on your mixer, wheat, and environment, it could take anywhere from 7-20 minutes. It is best to just go by touching your dough, and looking for a nice stretch. *note the dough will be quite tacky.

After the dough is nice and stretchy, spray the dough ball, and bowl with some nonstick oil.

Then, cover the bowl and allow the dough to rise until double. This should take somewhere between 1-2 hours.

Prepare 2 baking sheets with parchment paper.

During the end of the rise period, prepare a clean work surface with a bit of oil.

After the dough has doubled, take the dough out to your prepared work surface, and lightly oil your rolling pin as well.

Then, gently roll the dough out to about 1/2 inch thickness. Using a 3 or 3&1/2 inch round cookie cutter (or biscuit cutter) cut into circles, Then, using a smaller circular cutter 1/2 to 1 inch, cut out the center of each donut.

Place donut on a parchment paper lined baking sheet.

Collect any scraps of dough left, and reroll, then cut out again. Repeat until the dough is gone.

Spray the donuts with a bit of oil, then cover with plastic wrap. Allow the donuts to rise again for 30-45 minutes, they should appear puffy at the end of the rise.

Prepare 2 baking sheets with paper towels, and cooling racks on top of those. This is where you will put your donuts after frying.

Pour about 2-3 inches of frying oil into the bottom of your pan.

Preheat your oil towards the end of this second rise. Make sure to preheat your oil at the 350*F temperature. Using a digital heat safe thermometer, test the temperature of your oil before frying your donuts.

Fry donuts at the 350*F for about 1-3 minutes until golden brown, then flip the donut and fry for another 1-3 minutes. Don’t put too many in the pan at once, as this will cool down your oil too quickly. Also, make sure your oil is back up to temperature before putting in another batch.

Once they are golden brown on both sides, place them on a cooling rack with paper towels underneath to catch any excess oil. Repeat until all donuts are fried.

Allow the donuts to cool a couple minutes while you prepare the vanilla glaze.

In a medium bowl put powdered sugar, salt, vanilla extract, and part of the whole milk, then mix to combine. If it is still too thick, add a bit more milk, if it is too runny add a bit more powdered sugar. (You want it to be pretty thin, to drizzle off the spoon, but still coat the back of the spoon.)

Dip each donut in the glaze on both sides and let the excess drain off into the bowl.

Then, place each glaze donut on a wire rack with some paper towels, or parchment paper underneath for easier clean up.

Let the donuts cool on the wire rack for 15-20 minutes, as the glaze dries.

Enjoy!