Melt the butter and beat together with the eggs and sugar until smooth. Add the milk and mix to combine.

Sift 1 1/2 cups flour and cinnamon into a bowl. Make a well in the middle and gradually stir in the liquid, combining to make a dough.

Knead the mix to make a smooth elastic dough, adding the remaining flour in batches until the dough comes away from the sides of the bowl without being too sticky.

Roll the dough out to around 6mm thick. Cut out rings of dough using two concentric cutting circles, the larger about 7cms in diameter.

Heat a saucepan of vegetable oil on medium. Drop the dough rings into the oil when hot and cook until lightly golden. Don't have the oil too hot otherwise the outside of the doughnuts will cook quickly whilst the inside will not.

Cook's tip: if the inside of your doughnuts are still raw after cooking, pop them in the microwave for a minute or two to finish off the cooking.

Remove the cooked doughnuts from the oil and set aside onto paper towels.

Serving
Eat whilst still warm, sprinkled with icing sugar, or cinnamon and caster sugar.