In the bowl of a stand mixer, using the paddle attachment, cream butter and the Redpath® Granulated Sugar until smooth and pale in colour; 2 minutes. Add in the vanilla extract. Cream until fully incorporated.
Add the eggs, one at a time, ensuring the egg is fully incorporated into the mixture before adding the next egg. Increase speed to high and cream until fluffy; about 4 minutes.
Add in the heavy cream, blend until well mixed.
In a medium bowl, combine flour, baking powder, and salt. Whisk until thoroughly mixed.
Starting with the dry ingredients, add ⅓ of the dry ingredients into the batter. Mix on low until just combined. Add in ½ of the milk. Mix on low until just combined. Repeat process for the remaining dry ingredients and milk; do not overmix.
Cover bowl with plastic wrap and chill for at least 2 hours, but preferably overnight.
After dough has rested, remove from fridge. Line a baking sheet with parchment paper. Set aside.
Lightly dust a work surface with flour. Roll about 1/6 of the dough into a long rope about 1/2 inch thick. Cut into 6-inch pieces and connect the end of each piece together to create a circle. Repeat process with the remaining dough.
Place each doughnut onto the parchment lined baking sheet.
In a medium heavy-bottomed pot or dutch oven, fill with about 2 inches of grapeseed oil. Gradually bring the oil to 365℉ (185℃) which is the ideal temperature for frying dough (not too low that the doughnuts will become saturated with oil, and not too hot that the doughnuts will burn).
Line a baking sheet with paper towels.
Carefully slide doughnuts into the hot oil. Fry about 2 or 3 doughnuts at a time, as they cook quickly. As soon as the sides begin to brown, turn doughnuts over with a fork or tongs to brown the other side; less than 1 minute.
Remove from oil and place onto the paper towels to soak up any excess oil.