In the bowl of your stand mixer combine the warm water and yeast. Let the mixture stand for about 5 minutes while you gather the rest of the ingredients.
In a microwave safe dish, heat the milk and butter for a maximum of 2 minutes, until the butter is melted and the milk is warm to the touch, but not steaming or boiling. Allow the milk to cool if it became too hot.
Add, milk and butter, sugar, salt, eggs, and 2 cups of flour to the bowl with the yeast. Use the paddle to mix the ingredients for two minutes on medium speed.
Switch the mixing paddle for the dough hook attachment on your stand mixer and slowly add the remaining 3 cups of flour, continuing to mix the dough until a shaggy ball forms. Remember to scrape down sides.
Place dough in a large greased bowl (choose one bigger than you think you will need). Cover loosely with a clean tea towel and let the dough rise in a warm, draft-free place for about 1 to 2 hours or until doubled. I suggest using the oven, just don’t turn it on.
Once the dough has doubled in size, roll it out on a floured surface to about ¼-inch thick. Using a donut cutter, or one large and one very small cookie cutter, cut the dough. Let the cut donuts stand for about 10 minutes before frying.
In the Napoleon Stainless Steel Wok, over your side burner set to medium low heat, warm 6 cups of oil (canola, vegetable, or sunflower) to about 375°F.
Carefully drop doughnuts into hot oil, a few at a time. Fry, turning once, for about 3 minutes or until golden brown. Drain on a wire rack, over paper towels.
While the donuts are cooling, melt the butter for the glaze in a saucepan. Add the vanilla, and icing sugar. Add the cream 1 tsp. at a time until the desired consistency is reached – whether you like it then to coat the whole donut or just the tops. Dip the donut in the hot glaze, then add sprinkles as desired.