Directions:

• 1

  In a bowl, dissolve the yeast in the milk with 2 tablespoons of warm water. Whisk together, then leave for 15 minutes, or until frothy.

• 2

  Mix cinnamon,sugar and salt along the yeast liquid. Mix to a smooth paste and leave to rise for 15 minutes.

• 3

  When the batter has risen, slowly incorporate small pieces of the butter. Once it is all mixed in, stir in the eggs and orange zest to combine. Place the flour and make a well in the centre, add the yeast mixture and combine until you have a dough (you may prefer to do this in a free-standing mixer with a dough hook if you have one).

• 4

  The dough can be a little sticky to work with but add some extra flour if you find it hard to work with.

• 5

  Transfer to a floured surface and knock back the dough by kneading lightly. Divide into 4 and roll each piece into a long sausage. Cut each one in half, then each half into thirds, to give you 24 pieces.

• 6

  Roll each piece into a ball and pierce a hole in the middle with your thumb. Pop them on a tray lined with greaseproof paper and leave to rise in a warm place for 1 hour, or until doubled in size.

• 7

  Batch cook the doughnuts in a deep fat fryer or a large pot filled with sunflower oil at 180˚C for 2-3 minutes either side or until golden brown. Drain on a paper plate lined with kitchen paper.

• 8

  To decorate your doughnuts, roll them in caster sugar, drizzle with melted chocolate or caramel sauce and sprinkle with freeze-dried berries, or make a glaze by whisking a little water into the icing sugar, then brush this over your doughnuts.