In a saucepan, combine the scalded whole milk, granulated sugar, salt, and unsalted butter. Stir gently until the butter melts completely. Then, allow the mixture to cool to lukewarm temperature; you don’t want to cook the yeast when added.

In a separate, large mixing bowl, pour the warm water and add ½ tablespoon of sugar along with the instant yeast. Let it sit for about 5 minutes. Look for tiny bubbles forming—this means your yeast is ready to work its magic!

Once your milk mixture has cooled and your yeast is bubbly, mix them together in a large bowl. Add in the two large eggs and cinnamon, then start gradually incorporating the bread flour until you form a smooth dough.

Transfer your dough to a floured surface. Knead for about 10 minutes until it becomes elastic. If the dough sticks, sprinkle in a bit more flour as needed. It should be soft and pliable.

Place the kneaded dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise for an hour in a warm spot. You want it to double in size, which means it’s ready for the next step!

After an hour, punch down your dough to release the air. Turn it out onto a floured surface once again. Roll it out to about ½ inch thick. Using a doughnut cutter, cut out your doughnuts.

Place the cut doughnuts on a floured baking sheet, cover them loosely again, and let them rise for another hour. They should puff up nicely!

Heat oil in a deep fryer or heavy pot to 350°F (175°C). Gently slide the doughnuts into the hot oil, being careful not to overcrowd the pot. Fry for about 1-2 minutes on each side until they are golden brown. Remove them with a slotted spoon and drain on paper towels.

While your doughnuts are still warm, whisk together the powdered sugar, maple extract, milk, and a pinch of salt in a bowl. Adjust the milk until you reach your desired glaze consistency. Drizzle this luscious glaze over the doughnuts, allowing it to set for a bit before serving.