Activate the yeast by stirring into the warmed milk and leaving for 5 minutes.

Cream the butter and eggs. Combine with the milk and yeast. Add the salt and then gradually add the flour whilst mixing using a dough hook and standmixer.

When the dough is smooth and well kneaded (this can be finished by hand if required), add it to a greased bowl and leave to proove until doubled in size.

Roll out the dough on a floured surface to a 1cm thick sheet and cut out the doughnuts. Cut out the centres too and keep these as well.

Cover the dougnuts and let rise for another 30 minutes.

Fry the doughnuts in a cast iron pot, flipping them over when the bottom side is golden brown and cooking the other side to the same colour.

Cool on a rack and sprinkle with cinnamon sugar.