• In a large bowl sieve flour, salt and yeast
  2 1/4 Cups - 300 grams All purpose flour/Plain/Maida, 1/4 teaspoon salt
  
• Add the sugar
  3 tablespoon - 35 grams - sugar
  
• Add butter roughly cut into small pieces.
  3 tablespoons - 40 grams - unsalted butter at room temperature, 1 1/2 teaspoons active dry yeast
  
• Rub the butter into the flour mixture with the help of your hand or mix it in the stand mixer.
  
• Now add water and milk and mix on starting on slow.
  1/2 cup - 120 ml - lukewarm milk, ¼ Cup - 60 ml - Water
• Slowly increase the speed and knead until it forms an elastic dough.
• Once done, transfer the dough to a lightly greased bowl.
• Cover the bowl with a cling wrap or a muslin cloth.
• Let it rise for 1 1/2 – 2 hours until double.
• After it has proved, lace the dough again on a lightly floured surface.
• Punch it to release the air.
• Roll the dough to thickness of about 1-1.5 cm.
• Cut the dough using a cookie cutter as shown below.
  
• One can make small round donuts too. Do not make a hole in them.
  
• Gather the scraps, roll and again cut the remaining doughnuts. I made mini doughnuts from them.
• Place the doughnuts on a lined parchment paper.
  
• Let it again rise for 30-60 minutes.
  

Baking

• For baking the donuts, preheat the oven to 180 Deg C.
• If you need a brown glaze on the top, brush each donuts with milk on the top.
• Bake in a preheated oven for 12-13 minutes max. Do not over bake or they might go hard.

Frying

• If frying, heat oil.
• We need the oil to be medium hot. Like not smoking hot or else the donuts will be raw and burn.
• Test the oil by dropping a small piece of dough. It should come up in a few seconds.
• Now add the doughnuts into the oil and cook on both the sides until golden brown.
• It should take hardly a 45-60 seconds on each side. So keep an eye on them.
• Once done remove them on a paper towel.
• After a minute or so, I rolled some of my doughnuts in Sugar and Cinnamon mixture.
• For some I simply dipped in my homemade ganache and added chocolate sprinklers on top of it.
• Enjoy it hot.
• Glaze
• While the donuts are baking make the glaze.

Sugar Glaze

• Mix the powdered sugar, water and vanilla essence in a bowl.
  1 Cup powdered sugar, 3 tablespoon water, 1 teaspoon vanilla essence
• Make it into a smooth consistency.

Chocolate glaze

• One can use ganache.
• I have simply melted the chocolate and dipped the donuts in it.
  Semi sweet or dark chocolate as desired
  
• Once the donuts are baked, dip each of them in either the sugar or chocolate icing and keep them on a wire rack.
  
• Let them cool for a bit and enjoy.