Tip both flours into a bowl. Add the yeast and salt, and mix well to combine. You can use a stand mixer fitted with a dough hook if you wish. (I used a stand mixer for these doughnuts).
Heat the milk until warm, either in a small pan or in a heat-proof jug in the microwave. Add the butter, and pour into the bowl. Add the beaten eggs, golden syrup, oil and vanilla extract and mix to combine the ingredients. Increase the speed of the mixer to medium or knead the dough until smooth, elastic and starting to come away from the sides of the mixing bowl.
Turn the dough out and shape into a neat ball, then place in a lightly oiled bowl, cover and leave for 1 hour, or until doubled in size.
Cover 2 baking sheets with flour or lightly oiled cling film. Tip the dough onto a work surface and knead for 30 seconds to knock out any large air pockets. Lightly dust the work surface with flour and roll the dough out to a thickness of 1.5cm.
Using your gingerbread cutter, cut out your doughnuts. Arrange the doughnuts on the lined or floured baking sheets, leaving plenty of space between each one.
Cover the baking sheets and leave to prove for 45 mins- 1 hour until doubled in size.
Fill a deep fat fryer according to the manufacturer’s guidelines, or a large heavy-based pan, ensuring it is no more than a third full and the temperature carefully monitored. Heat the oil to 175°C/347°F. Line a cooling rack with a double layer of kitchen paper.
Fry 3 doughnuts at a time, depending on the width of your pan, for about 1 minute on each side until golden brown. Remove from the pan with a slotted or draining spoon and leave to drain on the kitchen paper for 2 – 3 minutes. Make sure that the oil comes back up to temperature before frying each batch. Leave to cool.
Once the doughnuts are cool enough to handle, roll them in granulated sugar or powdered sugar.
Once cooled, if you're filling your doughnuts, pipe in some nutella or jam.
Decorate with melted white chocolate like mummies and add edible eyes.
Enjoy! x
