Melt the copha in a small sauce pan on a low heat then whisk in milk and continue warming until steaming.
Add the warm water to the hot milk then transfer mix to the bowl of a stand mixer.
Sprinkle the yeast in the bowl allowing it to sit and bubble for 5 minutes.
Add in the egg, sugar, salt and about half of the flour.
Using the dough hook attachment, mix the ingredients together on low speed until just combined then add in enough of the remaining flour to give you a formed, but slightly sticky dough. Leaving the dough sticky will ensure that your doughnuts are airy and soft!
Knead the dough for about 7 minutes.
Grease a large bowl and place the dough inside. Cover with cling wrap, place in a warm spot and allow to rise for 1 hour, or until it has doubled in size
Roll the dough out on a lightly floured surface, until it is about 1cm thick.
Use an 8cm cutter to cut out the doughnuts followed by a 3cm cutter to cut out the centre.
Place the doughnuts on a floured baking tray, and cover with cling wrap. Place in a warm place for another 20 to 30 minutes.
Meanwhile, heat your oil to 180 degrees in a heavy base saucepan. I just guessed this and did some trial and error with the doughnut holes.
Fry the doughnuts for about 2 minutes on each side and place on a roasting rack to cool before glazing.
