1. In a small bowl combine warm milk, sugar, and yeast; let sit 5–10 minutes until foamy.

2. In a large bowl or stand mixer bowl, mix melted butter, eggs, salt, and activated yeast mixture.

3. Add flour one cup at a time, mixing until a soft, slightly tacky dough forms.

4. Knead dough by hand for 8–10 minutes or with a dough hook for 5–6 minutes until smooth and elastic.

5. Place dough in a greased bowl, cover, and let rise in a warm spot 1–1.5 hours until doubled in size.

6. Punch down risen dough, roll out to 1/2-inch thickness, and cut into 4–5 by 1.5–2 inch strips.

7. Place strips on a parchment-lined sheet, cover, and let rise 20–30 minutes.

8. Heat oil to 350°F (175°C) and fry 2–3 doughnuts at a time for 1–2 minutes per side until golden brown.

9. Drain fried doughnuts on a wire rack over paper towels and let cool 10–15 minutes.

10. In a bowl whisk powdered sugar, maple syrup, melted butter, and maple extract; add milk to achieve a pourable glaze.

11. Dip each cooled doughnut into glaze, let excess drip off, and return to rack.

12. Allow glazed doughnuts to set 20–25 minutes before serving or storing.