1 Warm the milk gently in a small saucepan. Once the milk is lukewarm, remove from heat.
2 In a large mixing bowl combine the flour, dried yeast, caster sugar and fine sea salt.
3 Add the lukewarm milk and eggs to the dry ingredients. Mix until a sticky dough forms.
4 Gradually add the President butter, then cut into small pieces and knead the dough for 10-15 minutes until it becomes smooth, elastic, and no longer sticky.
5 (Optional: You can dust the dough with a bit of extra flour if needed)
6 Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
7 Once the dough has risen, punch it down to release any air bubbles and empty it out onto a floured surface.
8 Roll out the dough into 25g balls.
9 Place the donuts on a baking sheet lined with parchment paper and cover them with a clean cloth.
10 Let the donuts rest for another 30 minutes to rise slightly.
11 Heat vegetable oil in a deep fryer or a heavy-bottomed pot to 170°C
12 Carefully place the risen donuts into the hot oil, fry for about 1-2 minutes on each side until they turn golden brown.
13 Remove the fried donuts with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
14 In a mixing bowl, combine CST Brie (without rind) and whipping cream.
15 Use a hand mixer to whip the mixture until it becomes smooth and fluffy. This is your whipped brie filling.
16 While the donuts are still warm, roll them in caster sugar to coat them evenly.
17 Using a piping bag or a spoon, fill the centre of each donut with the whipped brie.
18 Place a dollop of cranberry sauce on top of each donut.