Mix the milk, sugar and salt together in a Le Creuset Mixing Bowl. Set aside until slightly cooled. Stir in half of the cake flour and beat well for 2 minutes, making sure that the batter is lump-free.

Next, dissolve the yeast in the warm water in a small bowl, and add to the milk-and-flour mixture. Add the butter and whisked eggs next, followed by the remaining flour.

Tip out onto a floured work surface and knead for 5 minutes, or until the gluten has developed and the dough has become elastic. Place in a greased Le Creuset Mixing Bowl, cover with a damp tea towel and leave in a warm place to prove (the dough must double in size) for 30-40 minutes.

Return the dough to the floured work surface and roll out to 1cm thick. Use a doughnut cutter to cut spheres out of the dough. If you do not have a doughnut cutter, any round object like a glass or Le Creuset Mug will suffice.

Set aside to prove for another 30 minutes.

Heat the canola oil in a Le Creuset Stainless Steel Deep Casserole over medium heat. Carefully drop the doughnuts in the hot oil, no more than one or two at a time, and fry until golden on both sides. Remove from the pot and place on kitchen towel to drain.

Make the icing by sifting the icing sugar into a Le Creuset Mixing Bowl and beating in the water with a Le Creuset Silicone Spatula. Divide into Le Creuset Ramekins and colour the icing as you fancy. Spread on the top side of the doughnut and cover with sprinkles.