1. Whisk together the egg, sugar, vanilla essence, olive oil and buttermilk in a large bowl until throughly mixed.
2. Add the baking powder and bicarbonate of soda to the flour and stir.
3. Using the dough blades of the Dualit Hand Mixer, add all the flour to the wet mix and knead to a smooth dough.
4. Remove from the bowl, place on a lightly floured surface and use your hands to knead the dough to form a smooth ball.
5. Place the dough back into the bowl and cover with clingfilm and leave to rest in a warm environment for 30 minutes.
6. Take out the dough, again onto a floured surface and form a long sausage. Cut into 8 medium, or 12 small size pieces (they will swell when cooking).
7. Use the palm of your hands to roll each piece of dough to form a perfect ball. Place onto a floured baking sheet then press your thumb into the middle and make a circular movement to make a hole. This is your classic 'ring' doughnut.
8. You can also fill the doughnuts, with jam, cinnamon, nuts, chocolate chips etc. Flatten the ball, add the filling into the middle and fold the edges in around to the centre to form a ball again.
9. Turn the doughnuts upside down so the folded edge is to the bottom, place them onto the baking sheet and cover with cling film for around 15 minutes.
10. Gently heat the sunflower oil in a deep saucepan, preferably wide to accomodate 2-4 doughnuts at a time.
11. Once the oil is nice and hot , using a large spoon place the dough into the pan and allow to fry until golden brown, then carefully turn to fry the other side.
12. The smaller ones will take only a few minutes.
13. Once they are cooked, place on to kitchen towel to absorb any excess oil, then dip into a bowl of cinnamon and sugar, turning over until they are completely covered. Place aside on a wire rack to cool.

Top tips:

• Please do not leave any hot oil unattended. Remove from the heat if needed.
• For glazed doughnuts, allow to cool completely before applying the glaze.
• Any left over doughnuts taste delicious the next day warmed in the microwave for just 30 seconds.
• For a lemon icing glaze, take some lemon juice, icing sugar and a little water, mix together and drizzle over the tops.
• Chocolate chips inside will melt a little when cooking in the hot oil.
• Lightly dust with icing sugar in place of cinnamon suhat.
• Try adding savoury fillings in place of sweet, i.e. halloumi or cheddar cheese. When making the dough add just 1 tsp sugar and leave out the vanilla essence. Make a honey chilli glaze for dipping.
• Try using an apple corer to make perfect holes in the dough.
• Bread flour can be used in place of self raising, this will produce a more doughy texture.