Directions

1. 1

   In a large mixing bowl, combine the self-raising flour and sugar. Add the warm milk, vanilla extract, and water to the dry ingredients. Stir everything together until you have a wet, sticky batter with no lumps. Cover and let the batter rest at room temperature for 30 minutes to allow the flour to fully hydrate and the leavening agents to begin working.

2. 2

   After 30 minutes, the mixture will have thickened into a soft dough. Knead it gently for 1-2 minutes in the bowl until it becomes cohesive and slightly elastic. Let the dough rest uncovered for another 30 minutes at room temperature to develop flavor and structure.

3. 3

   Heat the butter and vegetable oil together in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C), or until a small piece of dough sizzles immediately when dropped in.

4. 4

   Using wet hands or two spoons, carefully portion the dough into roughly golf-ball-sized pieces and gently drop them into the hot oil. Fry in batches to avoid crowding. Turn the donuts every 1-2 minutes until all sides are golden brown and crispy, about 3-5 minutes total per batch.

5. 5

   Remove the donuts from the oil with a slotted spoon and drain on paper towels. Serve warm while still crispy and soft inside, paired with hot tea, coffee, or milk.