Add flour, salt, instant dry yeast and sugar into a large bowl and using a whisk or fork, mix to combine. ( Dry ingredients)

Melt the butter in a pot or bowl.

In another pot or microwave, safe measuring jug mix together the buttermilk, milk vanilla extract. Heat this mixture until just lukewarm. It should not be hot or too cold, just lukewarm. Pour the melted butter into this milk mixture and stir to combine. ( Wet ingredients)

Pour the wet ingredients into the dry ingredients and mix to combine. Turn out the dough onto a floured surface and knead for 5 to 8 minutes until smooth.

Place the dough into a mixing bowl, which should be lightly coated with oil. Keep the bowl in a warm draft-free area of your kitchen. Allow the dough to rise for 45 minutes to 1 hour.

Punch down the dough and roll or press it out to ½ inch ( about 1 ½ cm ) thickness. Use either cookie cutters or a doughnut cutter to cut the dough. Place the cut doughnuts on a baking sheet, lined with parchment/baking paper. Leave to rise for 15 to 20 minutes.

Bake for 5 to 8 minutes in a preheated oven of 350°F / 180°C / Gas mark 4 until golden brown.

Decorate with either melted chocolate, glace icing, cinnamon sugar or as preferred.

If you are going to be rolling these doughnuts in cinnamon sugar, then it is best if dip the hot baked doughnuts in a bit of melted butter first. This will ensure an even coating of the cinnamon sugar.