Place the yeast, one teaspoon sugar, and warm water into the bowl of a stand mixer fitted with the paddle attachment. Stir and allow to bubble, about 10 minutes.

Add butter, remaining sugar, eggs, milk, salt, and half the flour. Beat until smooth. Add in remaining flour and mix until a soft dough forms.

Cover with a damp cloth; allow to rise in a warm place for two hours or overnight in refrigerator.

Line a cookie sheet with waxed paper or Gefen Parchment Paper.

Punch the dough down. Divide the dough in half. On a lightly floured surface, roll one piece into a 9- x 11-inch rectangle. Cut widthwise into three- quarter-inch strips. Fold each strip in half lengthwise; twist four to five times. Pinch the ends to seal, place on prepared sheet.

Repeat with remaining dough. Allow the donuts to rise while the oil heats.

Heat canola oil in a deep fryer or halfway up in a large pot, to 355 degrees Fahrenheit. Fry the donuts, a few at a time, about 40 seconds per side until golden brown, using tongs to help turn them. Drain on paper towels. Return to cookie sheet to cool slightly.

In a small bowl, combine confectioner’s sugar and milk. Drizzle and brush over the donut twists.