Heat the milk until warm to the touch and add the quick action yeast with a tsp of caster sugar.

Whisk well and leave for 15 minutes until the yeast has activated and a froth has formed on top of the milk.

Mix the dry ingredients in a large bowl and make a well in the middle. pour in the melted butter and eggs (beaten) followed by the activated yeast and milk.

Stir together until a wet sticky dough has formed.

Let this sticky dough rest for 10 minutes.

Lightly oil your hands and work surface.

Tip the dough out on to the work surface and knead for 10 minutes until the dough becomes smooth and elastic.

Transfer the dough into a new, lightly oiled bowl and let prove for 2 hours or until it has doubled in size.

Cut the dough into small pieces and roll until they are just smaller than the size of a golf ball.

Place these on a lightly oiled tray and let rise again for a further 45 minutes or until doubled in size again.

Heat your oil to 160C.

Once the temperature has been reached, fry each doughnut for 1-2 minutes on each side until crisp and golden.

Turn the doughnuts out on to kitchen roll to remove excess oil then roll in the granulated sugar and cinnamon then place to one side to cool down.

Repeat until all of the doughnuts have been cooked and coated in sugar.