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In a small bowl combine the active dry yeast with the warm milk and let sit for 5 minutes until frothy.
In a large mixing bowl whisk together the flour, granulated sugar, and salt.
Make a well in the dry mixture, add the beaten egg, melted butter, and the foamy yeast mixture. Stir until a shaggy dough forms, then knead on a lightly floured surface for 6‑8 minutes until smooth and elastic.
Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 45‑60 minutes, or until doubled in size.
Punch down the dough, roll to a ½‑inch thickness, and cut or scoop uniform 1‑inch balls onto a parchment‑lined baking sheet. Cover loosely and let rest for 15‑20 minutes.
Preheat the oven to 375°F (190°C). Bake the donut holes for 12‑14 minutes, until golden brown and a toothpick inserted into the center comes out clean.
While the holes bake, combine maple syrup, brown butter, regular butter, vanilla extract, and a pinch of sea salt in a small saucepan over low heat. Stir until smooth and just before boiling, then remove from heat.
Transfer the warm donut holes to a large bowl, drizzle the maple glaze over them, and toss gently to coat. Let sit 2‑3 minutes for the glaze to set, then serve warm.