Mix all the dry ingredients together

Dissolve the yeast into the water and mix the egg into this

Mix with a dough hook for 8 minutes until smooth rest covered for 10 minutes

Return to the dough hook and work in the margarine, leave to prove until doubled in size

Knock back and scale into 50 g portions. Roll into balls and prove until doubled in size

Deep fry until each half is golden, roll in sugar and pipe to fill with jam creme pate or custard