Add the flour, sugar, yeast and 1 tsp salt in the bowl and mix until combined.

Then gradually add the egg, milk and butter.

Gently mix until the dough comes together. The dough should become soft, elastic and sticky. (See Note 1)

Knead until you get a smooth dough.

Transfer the dough into lightly greased bowl.

Cover and leave to rise in a warm place for 1-2 hours or until doubled in size.

Place the dough on a floured worktop and roll out into 1/2 inch thick sheet

Cut the dough using a doughnut cutter. (See Note 2)

Set the doughnuts aside on parchment paper. (See Note 3)

Cover and let the doughnuts rest for 30-60 minutes, until the doughnuts have increased in sized.

In a large separate deep pan, heat the oil to 180°C.

Gently put the doughnuts into the pan, make sure not to overcrowd.

Fry for about 3 minutes until puffed and golden.

Flip them over gently and fry for another minute or 2. You will need to hold them down with a spoon as they begin to float.

Remove from the oil and drain them

Remove from the heat and gradually add the butter, milk and golden syrup, incorporating fully after each addition.

While still warm, dip the doughnuts in the glaze to coat the top.

Transfer to a plate and sprinkle over the chocolate or rainbow sprinkles.

Leave to set and then serve.