Combine all ingredients and mix at low speed for 1 minute. Scrape sides.

Shift to high speed and mix until the dough is fully developed. Rest the dough for 30 minutes.

Roll out the dough (‘’sheet’’) to about 10mm thickness and rest for 30 minutes.

Cut out using a doughnut cutter and arrange on cheesecloth-lined trays. Proof for about an hour or until it doubles in size.

Preheat the fryer to 180°C. Fry for 40 seconds on each side. Drain excess oil on paper towels and cool.

Coat with sugar or apply sugar glaze.

Combine powdered sugar and gelatin and mix while gradually adding hot water.

Add the light corn syrup and mix until smooth and thin.