In the bowl of a stand mixer fitted with a hook attachment (or you can use a hand mixer with hook attachments and a bowl), whisk together the flour and yeast.

In another bowl, combine the lukewarm milk, sugar, salt, vanilla, egg, and melted butter.

Add the wet ingredients to the dry ingredients and start kneading on medium-low speed.

When the shaggy dough has formed, switch to medium to medium-high speed and knead for about 9 minutes, until the dough is smooth and elastic but still quite sticky. You should be able to stretch it without tearing it so the light can pass through. It is possible to knead the dough by hand on a floured surface instead of using a stand or hand mixer.

Cover the bowl with plastic wrap and let it rise in a warm, draft-free place for about 1 hour, until doubled in size.

Punch down the dough and place it onto a lightly floured surface. Divide it into 15-30 pieces, depending on how large you want your donut holes to be.

Form balls and place them on a baking sheet lined with parchment paper. Cover them with plastic wrap and let the dough balls rise for about 30-40 minutes.

Heat the vegetable oil in a large, deep pot over medium-high heat until it reaches 375°F (190°C).

Carefully drop a few donut holes at a time into the hot oil and fry for about 1-2 minutes on each side, until golden brown. If large bubbles appear on the surface, burst them with a fork before they become brown so the donuts stay round.

Use a slotted spoon or a fork to remove the donut holes from the oil and place them on a plate lined with paper towels to drain excess oil.

In a bowl, add the powdered sugar, vanilla, honey, and salt.

Then pour in boiling water and whisk until smooth.

Place one donut hole in the bowl and roll it until completely covered in glaze (you can use two forks to keep your hands clean).

Place it on a wire rack to let the glaze set (it will take approximately 20 minutes). Repeat with the rest of the donut holes.