Yum yum

1. Whisk together the eggs and sugar until frothy, then stir in the soured cream. Sift in the flour, baking powder, bicarbonate of soda, salt and cinnamon. Mix until everything comes together in the bowl into a sticky dough. Transfer to a lightly floured surface and knead briefly with your hands until the dough becomes soft and smooth in texture.

2. Using a little more flour if you need to, roll the dough until it's about 5mm/¼in thick. Cut out circles in the dough with a pastry cutter, approximately 7.5-9cm/3-3½in diameter. In the centre of each one, cut a smaller circle approximately 2.5cm/1in in diameter. Transfer the rings and centre circles to a piece of greaseproof paper and roll out any trimmings, repeating until all the dough is used.

3. Heat plenty of oil in a deep-fat fryer or saucepan to 180C/350F/Gas 4. If you don't have a thermometer, drop a 2-3cm/¾-1¼in cube of bread into the hot oil. If it sizzles straight away and becomes golden in about a minute, the temperature is fine.

4. Drop a few doughnut rings and the centre circles into the oil and fry until golden on both sides (about 2 minutes). Once cooked, drain on kitchen paper to absorb excess fat, then toss in the sugar and cinnamon. The easiest way to do this is to use a large plastic sandwich bag to shake around a few doughnuts at a time so they get an even coating of cinnamon sugar.

5. It's best to eat the doughnuts while they're still warm, or at least within a few hours of making them, but you won't be able to resist the bite-sized centres just as soon as they are cool enough to handle.