Melt butter mixture:

Soften the butter using a microwave or stovetop. After it liquefies, pour in the oil and milk. Stir thoroughly, then put aside.

Sift dry ingredients:

In a separate container, sieve the flour together with the baking powder, then incorporate the sugar and salt.

Mix dough gently:

Create a depression in the dry mixture's center and add the liquefied butter combination. Blend with a spoon until uniform. Should the dough feel overly sticky, mix in 1 tablespoon (9g) more flour. Refrain from kneading.

Shape donuts:

Place the dough on a surface dusted with flour. Flatten it to roughly 1/2 inch (12mm) thickness and shape donuts using a donut or cookie cutter.

Fry donuts:

Warm oil to 350-360°F (175-180°C). Check by dropping a dough scrap; if it browns and rises, the oil is set. Cook donuts for 3 minutes per side until golden. Work in small groups, turn delicately, and wait before flipping to preserve form.

Drain donuts:

Move the finished donuts onto a plate lined with paper towels. Apply glaze while they remain warm.

Glaze donuts:

Combine powdered sugar with 2-3 tablespoons of hot water. Beat until glossy and even. Submerge one face of each donut into the glaze, then set on a cooling rack so excess drips off.

Serve immediately:

These donuts taste best right away or within the day they are made.