In a bowl, add warm milk along with butter, sugar and active instant dry yeast. Set it aside for 5 mins until the mixture is frothy. Add it to the all purpose flour and salt mixture, knead it into a soft dough. I used my kitchen aid stand mixer – notice how the dough is sticking onto the dough hook.
Continue to knead the dough for 3-5mins or run it on stand mixer for 3 mins on low speed until the dough is soft and springy.
Add a few drops of oil or soft butter and cover it with cling wrap.
Set it aside for an hour or so until the dough has doubled up in size.
Gently punch back the dough and knead again for a minute.
Roll it flat into a circle of 1/2 to 3/4 inch thickness.
Using the donut cutter, press into the dough. Remove the center hole.
Repeat this with the rest of the dough and keep the dough holes separate. Set this aside for 15-20 mins.
Heat oil for deep frying until it is hot and set the flame on medium.
Meanwhile, lets get the glazing ready. To make the cinnamon sugar glazing, mix both castor sugar and cinnamon powder. Set it aside.
To make the chocolate glazing, add icing sugar and cocoa powder in a bowl.
Add 1 tsp milk to it. Mix it well to make the chocolate glazing. If it is too thick, add another 1/2 tsp milk. Don’t make it too runny. This might get hard as it rests a while, mix it up with a few drops of milk.
To fry the dough holes, drop them gently into oil and immediately they begin puffing up. As the bottom becomes golden, they turn themselves over. As both sides turn golden, remove them onto a tissue paper.
While they are still hot or warm, drop them into cinnamon sugar and coat them well.
To fry the donuts, drop one or two donuts into hot oil. Again, the donuts start puffing up. Fry until both the sides are golden brown. If the donut browns too quickly, it means the oil is too hot.
Once the donuts cool down, dip them into the chocolate glazing and place them on a parchment paper. Sprinkle with toppings as needed.
For jam filled donuts, make a small hole from the side of the donut once they have cooled down. Fill it with strawberry jam or melted chocolate from a piping bag.
Serve them with coffee or as desserts. Store them in an air tight container in the fridge. Microwave for 10 secs before serving.