Halloween doughnuts

Begin by warming the milk in a saucepan over medium heat until it's just warm to the touch - be careful not to make it too hot as it could kill the yeast. Pour the warm milk into a bowl and stir in the sugar until it dissolves completely. Sprinkle the yeast over the milk and let it sit for about 5 minutes, until it's creamy.

In a separate bowl, whisk the eggs, melted butter, flour, and salt together. Combine this with the yeast mixture, blending until a dough forms. Knead the dough on a floured surface for about 5 minutes, until it's smooth and elastic – remember, the secret to good doughnuts is in kneading the dough properly.

Place the kneaded dough in a greased bowl, cover with a clean towel and let it rise in a warm place for about 1 hour, or until it doubles in size. This is crucial for light and fluffy doughnuts.

Once the dough has risen, roll it out on a floured surface to about 1/2-inch thickness. Cut out doughnut circles and allow them to rest until they're slightly puffed up, about 30 minutes.

Heat your oil to 350°F (175°C) in a deep fryer or large pot – be sure to maintain this temperature throughout the frying process. This is important to ensure that the doughnuts are cooked perfectly and not overly oily.

Carefully add the doughnuts into the hot oil and cook until they're golden brown. Remove them using a slotted spoon and let them drain on a kitchen towel. Allow them to cool completely before decorating.