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place the warm milk (at body temperature), pinch of sugar and yeast into a bowl and stir.
leave for 5 minutes to start to activate the yeast.
make up 120g of mash potato by using 30g of smash and 120ml boiling water.
heat up some vegetable oil in a frying pan so you have a depth of about 4-5cm and to about 170°C. (When you cook the doughnuts they need enough oil to float.)
measure all of the rest of the ingredients into a large bowl and then combine everything mixing together to form a dough (you may have to add a little more flour or milk at this stage to get a dough that you can roll)
knead for a short while then allow to prove in a warm place for up to an hour.
roll the dough out to the thickness of 2cm on a heavily floured surface... it might be quite wet.
cut out large circles from the dough using a cutter and then remove the centre ring using a smaller cutter.
lift the cut doughnuts carefully to avoid losing their shape and slowly lower then into the hot oil, use a fish slice for this to be safe.
fry the doughnuts for about 90 seconds on each side or until golden.
prepare the castor sugar and cinnamon in a large bowl beside the pan and once the doughnuts are cooked, lift out of the oil, allow to drip dry for a few seconds then toss in the sugar.
leave the doughnuts to cool slightly, but best eaten warm with a warm chocolate sauce or some strawberry jam to dunk them into.

makes 12 ring doughnuts

• 1 packet of dried yeast (7g)
• warm milk (200ml)
• pinch of sugar
• smash potato (120g)
• plain flour (220g)
• castor sugar (80g)
• 2 tbsp veg oil
• oil for frying
• castor sugar to dust
• pinch of cinnamon to dust
  
  

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Ring Doughnuts