Add the milk and water to the bowl then whisk in the yeast
Put the bowl to one side
Add the flours and butter the a food processor and pulse a few times
There should still be small lumps of butter in the flour mix
Tip the flour and butter into the bowl containing the yeast mix
Work the mixture with your hands until it comes together to form a dough
Comer the dough with cling film and chill for 2 hours in the refrigerator
Roll the dough I to a rectangle that is roughly twice as long as it is wide. Then fold over into thirds. Rotate 90° roll out and fold the dough two more times.
Wrap the dough in cling film and chill in the refrigerator for at least 5 hours. Overnight is best
Take the dough out if the refrigerator and roll out to a depth of about 0.5mm. Then use circular pastry cutters to cut out a doughnut shape.
Put on a baking tray and cover loosely with cling film. Allow them to rise for about an hour
Once risen lower carefully into hot oil (I use rapeseed) at 130°C and turn once until golden brown all over
Toss in sugar while still warm and fill with creme patissiere
Top with icing and enjoy!!