Directions

1. Heat the oil in a deep-fat fryer to 170C (see tip below). (CAUTION: hot oil can be dangerous. Do not leave unattended.)
2. Put the milk, eggs, sugar, orange zest, baking powder, vanilla and a pinch of salt in a bowl and whisk together well.
3. Using a 5cm/2in biscuit cutter, cut a hole in the centre of each bun, discarding the discs you cut out.
4. One at time, dip the bread rolls into the egg mixture, turning once or twice, and holding for a few seconds to absorb the egg. Carefully lower them into the hot oil using tongs – you will probably be able to cook two doughnuts at a time. Deep-fry for 2–3 minutes, turning once, until golden brown and crisp.
5. While the doughnuts are cooking, mix the sugar and cinnamon in a bowl. If making the sauce, bring the orange juice and marmalade to the boil in a small saucepan. Cook for 2–3, stirring regularly, until thickened.
6. Carefully remove the doughnuts from the hot oil using tongs and drop gently into the cinnamon sugar. Toss lightly and transfer to a plate. Repeat with the remaining doughnuts. Spoon the orange and marmalade sauce over the hot doughnuts and serve with cream, if using.