Mix together the yeast and the warm water to active the yeast. Make sure its well combined and set aside.
Place your flour, sugar, salt and butter and mix together until it resembles breadcrumbs.
Add your eggs one at a time while continuing to mix.
Add your yeasted water a little at a time until fully incorporated.
Continue to mix for around 6 minutes. This will increase the structure of the gluten and ensure you have light fluffy doughnuts.
Cover the bowl and leave in a warm space for 2 – 3 hours until the mixture has doubled in size.
Portion your doughnuts into 50g balls and roll them.
Place rolled doughnuts onto a floured tray and leave to prove again for around an hour or until doubled in size again.
Fry at 190 degrees, ensuring you turn each doughnut after 3 minutes.
Dust in cinnamon sugar or regular caster sugar.
Leave to cool then fill with jam or cream.