Place butter & milk in a microwavable jug/container.
Microwave butter & milk for 1-2 minutes on high, until butter has melted. Do not allow the milk to boil.
Once the butter has melted, remove from microwave, give it a good stir & set aside, allowing the mixture to cool.
In a bowl, crack in the eggs.
Using a fork or a whisk, beat the eggs.
In a large bowl, add in the flour, yeast, salt & sugar.
Mix well.
Make sure the milk & butter mixture is cool before continuing as the eggs will be added & you do not want them scrambling in the mixture. – Nobody wants egg fried doughnuts/donuts!
Add in the beaten eggs to the flour, along with the butter & milk mixture.
Mix well forming a soft dough. Add more flour if the dough is too weak & runny.
Place the dough in a bowl & cover with cling wrap or a damp kitchen towel & allow for it to rise for about an hour or two. I allowed the dough to rest for an hour.
Once the resting time is over, notice the dough double in size.
Place the rested dough on a floured surface & sprinkle a bit of flour on the dough.
Divide the dough into quarters.
Working with one quarter at a time, roll out using a rolling pin.
Do not roll the dough too flat. There should be about an inch thickness.
Using a round cookie cutter or anything circular that will be able to make a shape in the dough, begin placing it on the dough to form your doughnut shapes. A glass may also be used.
I did not have a round cookie cutter so I utilized a mug holder that I had available.
Continue doing the same for the other quarter dough that was left aside earlier.
The offcuts of dough can be rolled out again & shaped.
Next, using a smaller sized circular cutter or any other small round device you have in your kitchen, place in the middle of the already shaped dough. A tot glass can also be used. I used a piping tube.
Once the dough has been shaped for all, set aside. The doughnut/donut holes can be fried as well so do not get rid of them.
Other shapes of cookie cutters may be used as well if you want to change it up a bit.
Add vegetable oil to a medium sized pot, filling it about halfway.
Allow the oil to heat, the oil is ready when the dough surfaces to the top when placed in oil – test by using a small piece of dough first before dunking a whole doughnut/donut in.
When the oil is ready, carefully place the shaped dough into the oil. Do not over crowd the pot as the doughnuts/donuts need space to rise & occasionally flip over by themselves. Also by over crowding the pot, the oil gets cooled & will not be able to cook the doughnuts/donuts evenly.
Brown each side for about 3 minutes or longer depending.
Once golden brown, remove from the oil.
Place the deep fried doughnuts on paper towels or paper to drain off excess oil.
Whilst the doughnuts/donuts are still a bit hot, you can coat them in sugar & cinnamon.
Just add about ¼ cup sugar & a teaspoon of ground cinnamon.
Alternatively allow them to cool & add a glaze over.
Do not forget to deep fry the doughnut/donut holes as well.
I prepared a glaze & dunked the doughnuts/donuts in when they cooled down.
These deep fried doughnuts are soft & delicious with every bite.
Enjoy with a cup of coffee.
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