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1
Place milk in a heatproof, microwave-safe jug. Microwave on medium-high (75%) for 30 to 40 seconds or until heated through (do not allow to boil). Stir in 1 tablespoon butter.
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2
Sift flour into a bowl. Stir in yeast, 1/4 cup sugar and 1/2 teaspoon cinnamon.
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3
Make a well in the centre.
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4
Add milk mixture.
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5
Mix to form a soft dough.
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6
Turn out onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic.
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7
Place dough in a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm place for 1 hour or until doubled in size.
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8
Line a baking tray with baking paper.
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9
Using your fist, punch dough down. Turn out onto a lightly floured surface. Knead until smooth.
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10
Press dough out until 2.5cm thick. Using a 6.5cm cutter, cut 12 rounds from dough. Using a 2.5cm cutter, cut circles from the centre of each round. Place doughnuts, 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.
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11
Meanwhile, preheat oven to 200u00b0C/ 180u00b0C fan-forced. Cook doughnuts for 10 to 12 minutes or until golden brown and cooked through.
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12
Combine remaining sugar and cinnamon in a bowl.
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13
Brush doughnuts with remaining butter.
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14
Dip in sugar mixture, shaking off excess.
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15
Place on plates. Serve.
