Method:

• In a large bowl or in a stand mixer fitted with the dough hook, mix all the ingredients except the salt.

• Knead the dough in the mixer or by hand for 6 minutes then add the salt and knead for another 4 minutes.

• Cover the mixing bowl with a plate and leave in a warm, draft free place to rise until it doubled in size. It should take 1 ½ to 2 hours.

• Once risen, divide the dough into 12 equal balls and shape into doughnuts — by making a finger shaped hole in the ball and gently widening it gradually.

• Lay the doughnuts on baking parchment-lined trays and leave to rise for 1 hour covered with a clean tea towel.

• Once risen and puffy, gently brush them generously with sunflower/vegetable oil.

• Gently transfer a few at a time into the fryer, leaving space for them to puff up and fry at 180°C until golden.The cooking time will vary with different fryers. Start checking after 5 minutes, and if your doughnuts are not ready, check again after 5 minutes. They should take 10 - 15 minutes. but could be longer. Cool on a wire rack. Repeat the process until all the doughnuts are air fried

• For the icing, sift the icing sugar into a bowl and mix with 2 tbsp water - add more if you need to get a spreadable consistency.

• You can add a large pinch of cinnamon if you wish.

• Once cooked, dip one side of the doughnuts in the icing and decorate with your chosen sprinkles. Leave to set on the wire rack. Best eaten on the day you make them.
  
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