Milk, lukewarm 125ml
Caster Sugar 40g
Vanilla Sugar 1tbsp (Sugar infused with vanilla pods) or use an extra tablespoon of Caster Sugar
Butter 2tbsp, room temperature
Lemon zest 1 1/2 tsp
Salt 1/4 tsp
Icing Sugar, for dusting
Electric whisk, with dough hook/kneading attachments
Sift the flour into a large bowl, and warm the milk in a saucepan on a low heat for 2-3mins.
Make a hollow in the middle and pour the milk and yeast into it. Cover the bowl with a clean kitchen towel and leave for 10mins.
Stir together, gradually adding the sugars, egg, zest and salt. Mix well until it forms a dough like consistency.
Kneed the dough until it becomes soft, and then form the dough into a ball. Leave the dough to rest for 15-20mins in the bowl or a container before rolling out. Cover the dough with a clean kitchen towel so that it can rise.
Pour the Vegetable oil into a deep frying saucepan and heat the oil on a medium heat until it is hot enough for frying.
Lightly dust the worktop or wooden cutting board with flour. Use a sharp kitchen knife to cut 1cm diamond shapes out of the dough. Proceed to fry the dough for no more than 3mins or until it starts to brown. (You can fry multiple at one time). When removing from the heat, place onto absorbent kitchen paper and into a bowl or sieve, so that extra oil can be drained out.
Dust lightly with icing sugar to serve, or drizzle with melted milk or white chocolate.