Put all the ingredients except the oil and coating sugar into a large bowl and mix together, then tip out onto a lightly floured surface and knead for 5 minutes.

Put the dough back in the bowl and leave to double in size.

Divide the dough into 75 g/3 oz pieces and shape into balls.

Put on your floured surface and leave to rise until doubled in size.

Pour some vegetable or sunflower oil into a large heavy-based pan and heat to 170°C/325°F, or a medium heat.

Lower each of the doughnuts into the oil and fry until brown, then roll them over and fry the other side.

(If you have a problem with rolling the doughnuts over then pierce them slightly with a knife.

) The frying should take no more than 5 minutes for both sides.

When they are browned, tip them straight into a bowl full of caster sugar and coat well.

Cool them on a wire rack, then enjoy with a nice cup of tea.