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To make your glaze, sift the confectioners’ sugar, then add the 3 tablespoons of milk, and vanilla extract. You’ll want a thick consistency to dip your donut holes into.
In a small mixing bowl, whisk together the 1 cup of milk and the egg.
In a larger mixing bowl, add the flour, baking powder, salt and sugar and mix.
Combine the wet mix (milk & egg) into the dry (larger mixing bowl). Then add the melted butter and mix thoroughly until you have a soft dough.
Heat your oil into a pot that allows the oil to sit 1-2 in from the bottom of the pan.
Using a cookie scoop, drop a ball one at a time (5-6 balls per batch) into the hot oil, flipping each ball over every minute until a dark golden brown.
After you have cooked all of your donut holes, transfer the cooling holes onto a cooling rack and let sit until completely cooled.
Drop each donut hole into the glaze mix, coating each ball completely. Transfer back onto the cooling rack and allow at least an hour for the icing to dry completely.