Warm milk for 1 minute in microwave and stir through melted butter and vanilla essence.
Sift flour, natvia and yeast. Make a well in the centre and pour in milk mixture. Knead for 10 minutes or until smooth and elastic.
Move dough to lightly oiled bowl covered in glad wrap and rest for 1 hour.
Line 2 baking trays with baking paper. Knead dough on a lightly floured surface until smooth.
Roll dough out until approx 2cm thick. Using a circular cookie cutter (or lightly oiled water glass!) cut 20 rounds and remove holes (either with smaller cutter or knife)
Place doughnuts (and doughnut holes), 5cm apart, on prepared tray.
Cover with lightly greased plastic wrap. Set aside in a warm place for 30 minutes or until doubled in size.
Preheat airfryer in accordance with manufacturers instruction. Donuts can either be cooked in oven or air fryer. For air fryer, I used the Philips Airy Fryer and cooked in batches of 4 at 180 degrees for 5 minutes or until cooked through. For oven, place trays in preheated (180 degrees) oven and cook for 10-12 mins.
For Glaze: mix natvia and cinnamon in a large bowl. Melt butter and brush over donuts before rolling in cinnamon natvia mixture.
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