Fit the dough hook and knead the dough. Don't worry if it seems a bit looser than you're used to - it will only be slightly sticky. Cover the bowl with a tea towel and leave the dough to rise in a warm spot for about an hour, until it has doubled in size.

Sprinkle a little fine plain flour onto your work surface. Tip the dough out onto it and roll into a sheet about 1 cm thick, or even a touch thinner - the doughnuts will puff up a bit more as they proof.

Cut out rounds using a cup, a glass or a round cutter - whatever size you fancy. I made mine really tiny. Gather up the leftover dough, knead it together, roll it out again and cut out more rounds. Keep going until you've used up all the dough.

Cover the cut-out rounds with a tea towel and leave to proof for another 30 minutes. I can confirm from experience that if you get busy and forget about them, it's absolutely fine even if they end up proofing for an hour and a half.

Heat a fairly deep layer of oil in a saucepan - around 8 cm is fine. Place the proofed rounds into the hot oil with the side that was facing up while proofing (and has dried out slightly) facing down first.

Fry until golden, then flip and fry the other side until golden too - it only takes a moment. I fry mine at about three-quarters of my hob's maximum heat. Lift the doughnuts out onto a plate lined with paper towel to soak up the oil, then let them cool.

I filled my doughnuts with homemade apricot jam using a piping bag fitted with a filling nozzle. Finally, dust the finished doughnuts with icing sugar.