METHOD

1. Place the milk, yeast and 1 tablespoon of the caster sugar in a small bowl and mix to combine. Set aside in a warm place for 10 minutes or until the surface is foamy. Place the remaining caster sugar, flour, yolks, butter and the yeast mixture in the bowl of an electric mixer with a dough hook attached. Beat on low speed for 4–5 minutes or until the dough is smooth and elastic. 
   
2. Place the dough in a large lightly greased bowl, cover with a clean, damp tea towel and set aside in a warm place for 45 minutes or until the dough has doubled in size. Turn out the dough onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. 
   
3. Roll out the dough to 1cm thick. Using a lightly dusted 8cm round cutter, cut 8 rounds from the dough. Using a 3cm round cutter, cut holes from the centre of each round. Repeat with the remaining dough, re-rolling as necessary to make 12. Place the doughnuts on a large baking tray lined with non-stick baking paper. Cover loosely with plastic wrap and set aside in a warm place for 30 minutes or until the dough has doubled in size. To make the cinnamon sugar, place the cinnamon and white sugar in a small bowl and mix to combine. Set aside. 
   
4. Half-fill a large, deep saucepan with the oil and place over medium heat until the temperature reaches 180°C (350°F) on a deep-frying thermometer. Cook the doughnuts, in batches, for 30 seconds each side or until golden brown. Drain on paper towel. While the doughnuts are still hot, carefully toss each in the cinnamon sugar, turning to coat, before serving. Makes 12.