Pre-heat the oven to 180C / 350F / gas mark 4.

Grease your tins with a little vegetable oil and place to one side.

In a large bowl you combine all of the dry ingredients and in a jug combine all of the wet ingredients (this includes the melted butter and the seeds from a vanilla pod.)

Whisk the wet ingredients together then fold into the dry ingredients creating a batter.

To transfer the batter into the tins fill an icing bag with the butter and cut off the end. This allows you to pipe neat rings of the batter directly into the doughnut pan. (Alternatively carefully fill the rings with a spoon). The rings should be ¾ full.

Once you've done this all that is left to do is to bake them in the oven for 15 minutes. After this time they will be springy to the touch and will be a welcoming golden brown colour.

Prepare a plate with a mix of the sugar and cinnamon and tip them out directly into it. This will help the cinnamon sugar to stick.

Transfer the coated doughnuts on to a wire rack to cool before eating.