In a large mixing bowl sift in the flour then add in the salt, yeast and sugar. In a small saucepan over a medium heat add in the butter, vanilla extract and milk. Stir until the butter melts then remove from the heat. The mixture needs to be warm not hot, so you can put a finger in without burning yourself. Crack in the egg and mix well.

Make a well in the flour mixture and pour in 1/3rd the milk mixture, stir, then add in the next 1/3rd and so on. Mix until a sticky loose dough is formed. Turn out upon a floured surface and knead for 8-10 minutes until elastic and not too sticky. I find using a plastic bread scraper was useful for this. Take a large clean bowl and oil it lightly. Place the kneaded dough into the bowl after forming it into a neat ball. Cover and leave in a warm place for 1.5 hours until doubled in size.

Turn the fluffy risen dough out on a lightly floured surface and divide into six equal pieces. Roll into six neat balls. Place upon a baking paper lined tray and cover with a piece of lightly oiled cling film. Leave somewhere cosy to prove for another 30-45 mins until doubled again in size.

Pour in around 8cm deep of oil into a large high sided pan. Heat until 180-190°C. Take each ball of dough and roll out into a circle 3cm deep without putting a lot of pressure on the rolling pin as you don't want to knock the air out. Take a lightly oiled 2-3cm circle cutter and remove the centers to make the holes. Once the oil is hot, using a slotted spoon gently lower then in. Fry for around 20 seconds on each side until golden brown.

Lay upon kitchen towel to remove the excess oil then lay your cinnamon sugar mixture over a plate and roll the doughnuts through it until completely coated. Leave to cool a little then serve up with some raspberry jam to dunk them in! Enjoy. :)