In a large bowl, whisk together the sifted flour, sugar, and baking powder until well combined. This creates a light, dry mixture that will form the base of your batter.
In a separate jug or bowl, pour in the milk, add the beaten eggs, vanilla extract, and melted or softened butter. Whisk until smooth and combined, creating a fragrant, slightly frothy mixture.
Pour the wet mixture into the dry ingredients gradually, stirring gently with a spatula until just combined. Avoid overmixing; the batter should be slightly lumpy but smooth enough to flow easily.
Heat your oil in a large heavy-bottomed pot to exactly 180°C (356°F). Use a deep-fry thermometer to monitor the temperature closely for perfect frying. Once at temperature, test with a small drop of batter—if it sizzles and puffs up quickly, you're ready.
Spoon the batter into a piping bag or squeeze bottle fitted with a small round tip. Carefully pipe thin, web-like circles onto a parchment-lined tray or directly into the hot oil, creating intricate web patterns. Work quickly but steadily to maintain control over the delicate design.
Fry the web patterns for about 30-40 seconds or until they turn a beautiful golden brown. Use a slotted spoon to gently lift them out and transfer to a cooling rack to drain excess oil and crisp up.
Repeat the piping and frying process until all batter is used, maintaining the oil temperature around 180°C to keep the donuts crispy and evenly cooked.
Allow the donuts to cool slightly on the rack until they are crispy and firm, ready to be enjoyed. Serve immediately to experience the perfect crunch and web-like appearance.
