Makes 9 donuts, not including donut holes
4 1/2 Tbsp milk
150 ml warm water
1 1/2 tsp sugar
2 1/4 tsp dried yeast
337 g flour
3/4 tsp salt
3 tbsp butter
Oil for frying
Measure the milk into a measuring jug and then add the water, the sugar and the yeast. Stir it and leave the jug in a warm place for about 10 minutes till the yeast mixture froths. Put the rest of the sugar, the salt and the flour into a bowl and rub in the butter. Then pour in the frothy yeast mixture and stir and mix to a smooth dough. If it seems a little dry add a teaspoon or so of warm water.
Turn the dough out onto a board and knead for about 10 minutes by which time it should feel springy and show slight blisters just under the surface. return it to the bowl, cover with a damp cloth and leave in a warm place to rise until double in size, about 45 minutes to an hour.
When it has risen tip it out onto a board and punch it down to disperse large air bubbles. Divide the dough into 8 equal parts and flatten to a disc.
Once shaped place on a baking tray and enclose them in an oiled plastic bag. Let them rise for 30 minutes. Heat up enough oil in a pot to deep fry to about 185C and fry the doughnuts, turning them frequently so that they will brown evenly. About 4 minutes frying time.
Drain on kitchen paper then toss then on a bowl of castor sugar or any sugar combination that you like.