In a medium bowl, heat the cannabis milk in the microwave for about 45 seconds. Add in the yeast and give it gentle stir. Let the mixture sit for about 5 minutes or until there is some foam on top.
Using a stand mixer fitted with the dough hook, beat together the yeast mixture, the eggs, butter, sugar and salt until combined. Add in about half of the flour and mix until combined. Add in the remaining flour and mix until combined. If the dough is too wet to handle, add in flour 1 tablespoon at a time. Cover the bowl with a towel, and leave it in a warm place for 1 hour or until it doubles in size.
When the dough is done rising, pour it onto a well-floured surface and roll it to 1/2-inch thickness. Cut the donuts with a donut cutter. Save the donut holes. Knead scraps together, being careful not to overwork the dough, and repeat the process of rolling it out and cutting the donuts.
Place the cut donuts on parchment paper, leaving room to rise between each one. Cover the donuts with a kitchen towel and let them rise in a warm place for about 45 minutes until they are puffed up.
About 15 minutes before the donuts are done rising, heat oil in a deep-fryer or large heavy-bottomed pot to 375°F/190°C. Place cooling racks on top of sheets of paper towels parchment paper, or line plates with paper towels.
When the donuts are ready and the oil is hot, carefully add the donuts to the oil, a few at a time without overcrowding your deep-fryer or pot. When the bottom of the donuts are golden, about 45 seconds, flip the donuts over using a spatula. Cook until the other side is also golden. Donut holes will cook quicker. Remove donuts with a tong or slotted spatula, and place on the prepared racks or plates. Repeat with the remaining donuts, making sure to keep the oil at the right temperature.