• In a large mixing bowl, pour the lukewarm milk, yeast and sugar. Mix well to combine, then let sit at room temperature until bubbles or foam form on the surface.
• Add in the egg and mix well. Sift the flour and salt into the wet ingredients.
• Use a wooden spoon or spatula to combine into a loose dough. Knead gently in the bowl, until the dough is in one single piece.
• Cover the bowl with plastic wrap or a damp kitchen towel and let sit at room temperature for 15 minutes.
• If using stand mixer, knead with dough hook. For hand kneading, gently flour the work surface. Knead by gently pulling the dough away, stretching it, then roll it backwards and repeat for about 4-5 minutes.
• Add the room temperature butter into the dough, then start kneading it in. It will be a bit messy at first, but keep going until the dough fully absorbs the butter. Knead until the dough is smooth and no longer sticky, for 10-15 minutes.
• Once again cover the bowl with plastic wrap, then let the dough proof in a warm place for about 1 hour.
• When doubled in size, deflate a little air by pressing down on the dough. Divide the dough into 10 equal pieces, then shape them into round balls.
• Work with one piece at a time, covering the remaining with plastic wrap to prevent them from drying out. Press down onto one ball of dough to flatten it into a disc. Roll the disc into a log, pinching the ends to seal the dough. Use both palms to roll the log into a thin coil, about 40 cm long.
• With the palm, roll each end in opposite directions, until the coil looks visibly twisted. Grab each end and lift up the coil, which will twist into the shape of the twisted donut on its own. Pinch the edges well to seal in the twist.
• Repeat the process with the remaining dough balls, covering the twisted donuts with plastic wrap. Once all are completed, leave them fully covered in a warm place. Prove for 30 minutes to 1 hour until they look fluffy.
• In a deep skillet, heat up plenty of vegetable oil until the temperature reaches 300-325°F (150-165°C). Drop in two donuts at a time, frying them for about 2-3 minutes on each side or until golden-brown in colour. Constantly check the oil temperature to maintain it constant.
• Place the cooked donuts on a wire rack or plate lined with paper towels to soak off excess oil.
• Whilst still hot, roll each donut through a sugar and cinnamon mixture.

Topping 2: Berries & Cream

• Whip heavy cream, vanilla extract and sugar until stiff peaks. Place cream into a piping bag fitted with decorative nozzle.
• Pipe cream onto completely cooled donuts. Top with fresh berries and mint leaves.

Topping 3: Cheese & Crackers

• Place cheese spread into a piping bag fitted with decorative nozzle. Pipe cheese on top of completely cooled donuts.
• Top with pieces of salty or cheese crackers and small pieces of cheese.
• Optional, use a blowtorch to gently melt the cheese on top.