Start by gently warming the milk until it lukewarm but not hot, add the yeast and maple syrup, then leave aside for about 10 minutes until the yeast activates. The top should become frothy, then add to a mixer along with the eggs and remaining doughnut ingredients.Mix well until it forms a soft dough, then cover the bowl with cling film or a towel and leave in a warm place until it doubles in size.Add a good sprinkle of flour to your worktop, then empty out the dough and kneed until it comes together. If it is too wet, add a little extra flour as needed.Roll the dough until it is about 2cm thick then cut out 16 minicircles. I use a smaller cutter for little kids and a larger one for adults.Cover the circles with a little cling film and leave to prove again for about 30 minutes. The doughnuts should rise again.

CookingPre-heat oven to 180ºCCarefully place the doughnuts onto a baking tray. Then using a pastry brush cover the top with a little butter.Bake for 20 minutes until golden. Remove from the oven, then add a small amount of extra butter to the top and dip into the coconut sugar. Leave aside to cool fully.

Cream Cheese FrostingAdd all the frosting ingredients to a bowl and mix well, then empty into a piping bag.Using a straw, make a little hole in the side of each doughnut, then pipe the cream cheese frosting into each one.You can also add the frosting to the top of each doughnut instead.