• 3 tablespoons (45 g) butter
• ⅝ cup (15 g) granulated sugar
• 2 eggs, well beaten
• ¾ lb (360 g) self-raising flour
• ⅝ cup (1.5 dl) milk
• Oil for deep frying
• 2 teaspoons ground cinnamon
• 12 cinnamon sticks, cut into 1 inch (2.5 cm) lengths - they are made of the rolled leaves, rather like cigars, but very thin (optional)

Cream the butter into ⅜ cup (90 g) of the sugar, stir in the well-beaten eggs and then the flour, adding just enough of the milk to make a soft dough which comes away clean from the bowl.

Divide the dough and roll into ping-pong-sized balls.

They will almost double their size as they cook. Drop them into very hot oil and deep fry for 3 to 4 minutes until brown all over. Turn them out on to a piece of foil, which has been spread with the remaining sugar mixed with the ground cinnamon, and roll them in it lightly. If cinnamon sticks are to be used, make a tiny hole in each doughnut with a skewer and insert a stick in it, allowing about ½ inch (1 cm) to stick out. Put in a warm dish and serve quickly.