Grease a baking sheet, warm the
flour and add the salt, rub the butter into the flour.
In a separate bowl, cream the
yeast with 1 tsp of the sugar.
Warm the milk and pour it over the
egg yolks in a bowl, then add to the yeast.
Add the yeast mixture to the flour
and mix to a light dough using your hand.
Beat for 10 minutes, until the
mixture leaves your hand clean.
Flour the bottom of the bowl and
leave the dough to rise in a warm place, such as an airing cupboard,
covered with oiled Clingfilm, until doubled in size.
Turn out the dough on to a floured
surface and knead well until free from cracks, then roll out to
about 1/2 in thick. Cut into large circles and cut out the centers.
Place them on the greased baking
sheet and leave to rise again in a warm place for 10 minutes.
Heat the oil until faintly
smoking, then fry the doughnuts, a few at a time, for 6-8 minutes,
until browned.
Drain the doughnuts on absorbent
kitchen paper, then toss in the sugar and cinnamon mixture.
