Sift self raising flour and baking powder and add in the caster sugar.
Beat eggs and 2 tbsp oil, add in the milk, add to the dry ingredients and bind to a dough.
Turn out onto a floured work surface and roll to 1 cm thick.
Using a doughnut cutter cut out rounds until all the dough is used up.
Heat oil and deep fry the doughnuts 2 - 3 at a time, drain on kitchen paper and while they are still hot, roll in cinnamon and caster sugar until evenly coated.
Shake off excess and place on a wire rack to cool.
These are best eaten the day they are made.
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