In a large mixing bowl, whisk together the flour, sugar, and salt.

In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.

Add the warm milk, yeast mixture, eggs, and melted butter to the dry ingredients. Mix until a dough forms.

Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.

Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.

Punch down the dough and divide it into equal portions. Roll each portion into a long rope and twist two ropes together to create a braided shape.

Place the twisted doughnuts on a baking sheet lined with parchment paper, cover, and let them rise for another 30 minutes.

Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Carefully lower the doughnuts into the oil, frying 2-3 at a time, for about 2 minutes per side or until golden brown.

Remove the doughnuts and place them on a wire rack lined with paper towels to drain excess oil.

In a shallow bowl, mix the granulated sugar and cinnamon together. While the doughnuts are still warm, roll them in the cinnamon sugar mixture until fully coated.