Mix together the cream, milk and sugar in a small bowl. Heat in the microwave 20 seconds at a time until it reaches 110 degrees fahrenheit. If it gets warmer than that, let it cool to 110 before moving to the next step.

Add the flour and salt to the bowl of a stand mixer and stir to distribute the salt. Add the yeast mixture to the flour. Use the dough hook on speed 2 to knead for about 5 minutes, until smooth and elastic.

Oil a large glass bowl. Scrape dough out of the mixing bowl and shape into a ball. Place it in the oiled bowl and turn to coat all the dough in oil.

Cover and let rise in a warm place for 1-2 hours, until doubled in size.

Meanwhile, heat the oil in a large, heavy bottomed pot. Use a candy thermometer to keep track of the temperature and heat until it reaches 360 degrees Fahrenheit. While frying you should keep your oil between 350-375, though I found the sweet spot to be 360.

Before you start frying, prep your glaze by mixing together the powdered sugar and milk. Also set up your frying station with a cooling rack with paper towels beneath it to catch any dripping oil or glaze.

Once the donuts have rested and the oil is the correct temperature, fry 2-3 donuts at a time. Gently lay the donuts into the oil so they fall away from you. This will prevent any splashing oil from splashing at you and burning you. Fry for about 2 minutes per side, until golden brown. Remove with a spider or slotted spoon to the cooling rack.

Dip the warm donuts in the glaze. I dipped just the tops of them in the glaze, but you can dip both sides if you would like. Place back on the cooling rack to finish cooling.