In a saucepan over low heat, melt butter and vegetable shortening (copha), then set aside.
To a mixer with the paddle attached, begin adding dry ingredients starting with flour, caster sugar, salt, yeast and set the mixer to low speed to combine. Then introduce the butter mixture and increase the speed slightly. Mix until the dough forms a crumbly mixture.
Add vanilla extract to 2 eggs, whisk and pour into the dough mixture, then introduce the milk. Slightly increase the speed of your mixer once again and mix for thirty seconds to one minute.
Swap the paddle attachment for the dough hook. On medium speed, knead the dough for 10 to 15 minutes or until the dough has come away from the side.
Lightly flour your surface, then slap the dough onto the counter and fold. Repeat for 2 minutes. Next, place the dough into an oiled bowl and cover with plastic wrap. Set aside and allow the dough to proof for 1 hour at room temperature until it’s doubled in size.
Turn dough out onto a lightly floured surface and give a light knead. Then roll till it’s about 2 ½ cm in width.
Coat a large round cookie cutter in flour and cut out doughnut shapes. Then place onto a well-floured sheet of baking paper and set aside uncovered and somewhere warm to proof for a further 30 minutes. Check the dough every so often to make sure that the dough is still springy.