Start by activating the yeast for the dough. Pour the warm milk into a small bowl or glass measuring cup. Add 1 tbsp (12g) of the granulated sugar and sprinkle the yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated.

In a large bowl, whisk together the flour and salt. Set aside.

Once activated, pour the yeast mixture into the bowl of a stand mixer (or a large bowl if mixing/kneading the dough by hand). Add the rest of the sugar, Greek yogurt or sour cream, melted and cooled butter, eggs, vanilla, and the flour mixture.

With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined. Allow to rest for 5 minutes.

Then, mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl.

Transfer the dough to a lightly oiled bowl. Cover and allow to rise in a warm environment for 1-1.5 hours, or until doubled in size.

Once the dough is almost finished rising, cut out 10-12 squares of parchment paper and spread them across 2 baking sheets.

Once the dough is doubled, punch it down and turn it onto a lightly floured surface. Roll the dough out to ~½” thickness. Cut the donuts out using a 3” donut cutter and a smaller 1” cutter for the holes.

Place the donuts onto the prepared parchment paper squares on the baking sheets. Loosely cover with a kitchen towel and allow to proof for 30-45 minutes.

While the donuts are proofing, prepare the vanilla bean glaze. In a large bowl, whisk together the powdered sugar, milk, melted butter, vanilla, and salt, until well combined and smooth.

When the donuts are almost done proofing, fill a large pot with oil, heating on medium-high until it reaches 350F-365F.

Once the oil is hot enough, carefully transfer the parchment paper squares with the donuts into the hot oil, frying the donuts for 1-2 minutes on each side until golden brown.

Using a slotted spoon, carefully remove the donuts from the oil and place them on a wire cooling rack lined with paper towels.

While the other donuts are frying, dip the warm donuts into the glaze, coating both sides. Place onto a cooling rack to let the glaze set.