Melt the first 5 ingredients in a pan while stirring to combine. Set aside to cool to room temperature.
Once the mixture has cooled, add the flour and yeast.
Knead into a dough for five minutes in a very large bowl and then let it stand for 1 1/2 hours in a warm place.
Roll the dough out on a lightly-floured surface and cut the doughnuts into your desired shapes (we like making ring doughnuts using a round cookie cutter and making the central hole using a smaller cookie cutter).
Let your dough shapes rest for another 1/2 hour and then pop them into a deep-fat fryer (approximately 167°C). Brown on each side and once cooked through put them onto a cooling rack to let some of the oil drain away.
While still warm, dip/mix them with a glaze of your choice.
For the Vanilla Sugar Glaze:
Mix 200g icing sugar with a few drops of vanilla and about 50ml of soya milk. Use to glaze doughnuts.