Add the plain flour, caster sugar, baking powder and salt to a bowl and mix to combine. With your fingertips, rub the butter into the mixture until it resembles breadcrumbs. Slowly add the milk to the bowl, mixing with a spatula or your hands, until a dough is formed.

Turn the dough out on to a lightly floured work surface and knead until you have a ball that is smooth and not too sticky.

Pour the oil in a large pan and heat until it reaches about 170°C – test this with a thermometer.

While the oil is heating, portion the dough into about

15 balls (about 1 tablespoon of dough each) and roll into mini doughnuts.

Carefully lower the doughnut bites into the oil with a slotted spoon, about 4 or 5 at a time, and fry about 1–2 minutes on each side. Once the doughnuts are a lovely golden colour, transfer them to a tray lined with kitchen paper to soak up any excess oil and then toss each doughnut bite into the caster sugar. Enjoy while still warm.