In a large bowl, mix 500 grams of all-purpose flour, 50 grams of sugar, 1 teaspoon of salt, and 1 teaspoon of baking powder.
In another bowl, whisk 2 large eggs, 240 ml of milk, and 60 grams of melted unsalted butter.
Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.
Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rest for 1 hour or until it doubles in size.
Roll out the dough to a thickness of 1.5 cm and use a donut cutter or two round cookie cutters (one larger and one smaller) to cut out donut shapes.
Heat oil in a deep frying pan or kadai to 180°C. Carefully lower the donuts into the hot oil and fry for 1-2 minutes on each side, until golden brown.
Remove the donuts from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Allow the donuts to cool slightly before dipping them in your choice of glaze or rolling them in powdered sugar.