In a mixing bowl, stir in Water (2 tablespoon), Milk (3/4 cup), Unsalted Butter (3 tablespoon), Vanilla Extract (1 teaspoon), Granulated Sugar (3 tablespoon), Instant Dry Yeast (2 1/4 teaspoon), and Egg (1) together.
Then, throw in All-Purpose Flour (2 1/2 cup) and Salt (1/4 teaspoon). Mix on medium speed until combined. Once combined, continue kneading on medium speed for 5 minutes until smooth. Stop the mixer in between to prevent overheating.
Let it proof for an hour.
Transfer into a floured surface and use a rolling pin, roll until about ½ inch (1 cm) thickness.
Cut out donut circles using a 3 inches (7.5 cm) round cookie cutter.
Use a small round cookie cutter to cut the center to make donut holes.
Reroll and repeat until finished. To make jelly donuts, just use the 3 inches round cookie cutter will do.
Transfer it into well-greased baking pans, making sure to leave at least 2 inches apart.
Let it proof for the 2nd time for 30 minutes.
Preheat oven to 355 degrees F (180 degrees C).
Gently brush some butter onto all of the donuts and bake it in the oven for 10 to 15 minutes.
Immediately after baking, coat donut holes with butter and dust them with Ground Cinnamon (1 teaspoon) and Granulated Sugar (1/2 cup).
To make jelly donuts, use a satay stick and poke through so that you can pipe in the filling later.
Use a piping bag and fill the donuts with Strawberry Jam (to taste) through the holes . You can fill both sides to have more fillings.
Dust them with Powdered Confectioners Sugar (to taste) to give that rustic look.
To make sugar glazed donuts, mix Powdered Confectioners Sugar (1 1/2 cup) and some Water (to taste) slowly until reaches a desired consistency. Be sure not to mix in too much water from the start otherwise it will be too runny.
Mix in some Vanilla Extract (1 teaspoon) for flavoring.
Dip each donut into the bowl of glaze and use a fork to drip off the excess.
Let it set. Double dip them again to make it extra special. Enjoy!