Dissolve yeast and sugar in milk and leave to set for 15 mins

Mix all remaining ingredients and knead together with the milk mixture.

Cover dough with dry cloth and leave to rise.

Punch the dough down to remove air then scale into pieces of 50gr each.

Round up the dough pieces as for rolls and allow them to prove.

Cook in deep fat of temperature between 170-180 degrees.

After cooking fill with jam and dust with icing sugar.

You can also melt chocolate and dip the tip of the doughnuts then sprinkle with sprinkles