Dough

1. Combine the flour, sugar, instant yeast, and salt in the bowl of a stand mixer fitted with a dough hook
2. Add the lukewarm milk and water 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 large rectangle (approx 20cm x 30cm)
7. Trim the edges and cut into 12 long strips
8. Twist the two ends of a strip in opposing directions to build tension
9. Lift the dough by the two ends and let it twist naturally, then tighten the twist with your hands to form the perfect shape
10. Pinch the two ends of the dough together and place on a baking sheet lined with baking paper
11. Cover with cling wrap to proof for 30 mins, or until almost doubled in size
12. Bring a deep-fryer or heavy-bottomed pot of neutral frying oil to 280F / 140C - 300F/150C
13. Carefully transfer 3 donuts to the oil and fry for 2-3 mins per side, or until golden brown
14. Remove from the oil and drain on a wire rack or paper towel
15. Repeat with the remaining donuts 
16. Combine the sugar and cinnamon in a shallow dish
17. Add the drained donuts to the sugar and roll to coat
18. Enjoy!