Dough

1. Combine the flour, sugar, instant yeast, and salt in the bowl of a stand mixer fitted with a dough hook attachment and stir until combined
2. Add the lukewarm milk and water to the dry ingredients and mix until smooth
3. Add the butter and mix on medium speed until smooth and elastic, it will take up to 15 mins
4. Place the dough in a large oiled bowl and cover with cling wrap
5. Place in a warm place for 60 mins, or until doubled in size
6. Remove from the bowl and roll into a circle about 1.5cm/0.6 inches in thickness
7. Using a medium sized round cutter cut out circles, then with a small round cutter cut out a hole in the centre of each
8. Gather any remaining dough scraps into a ball and reroll it out to cut out more shapes, you should have a total of 10 donuts
9. Place each donut on baking tray lined with parchment paper
10. Cover the donuts with cling wrap and proof for 30 mins, or until almost doubled in size
11. Bring a deep-fryer or heavy-bottomed pot of neutral frying oil to 320F/160C
12. Cut the parchment paper so each donut is on its own piece of paper
13. Carefully transfer 3 donuts to the oil by holding the ends of the parchment paper
14. Fry for 2-3 mins per side, or until golden brown, removing the parchment paper after 30 seconds or so
15. Remove from the oil and drain on a wire rack or paper towel
16. Repeat with the remaining donuts
17. Allow them to cool to room temperature

Assembly

1. Prepare a bowl large enough to dunk the donut into
2. Melt the biscoff in the microwave at 10 second intervals until runny
3. Dip the tops of each donut into the biscoff spread, then allow them to set for 30 minutes on a wire rack
4. Top with biscoff cookies, optional, and enjoy!