250g strong flour
60g caster sugar
60g butter at room temperature
2 tsp quick action yeast
Oil, for frying
For the cinnamon walnut crumble
100g plain flour
½ tsp cinnamon
4 tbsp walnuts, crushed
40g brown sugar
40g caster sugar
For the lemon icing
170g sifted icing sugar
3 tbsp lemon juice
1-2 drops of lemon food colouring
To make the crumble, preheat the oven to 180C/Fan 160C/ Gas 4.
Add the flour, cinnamon, walnuts, brown sugar and caster sugar together in a bowl and rub in the butter.
Spread onto a lined tray and bake for 15 minutes until crispy. Then remove from the oven and leave to cool before running your fingers through it to crumble the mix.
To prepare the donuts, warm the water and milk in a saucepan until just luke warm. Take is off the heat and whisk in the egg and butter. Place the sugar, flour and yeast into the bowl of an electric mixer with a dough hook attached and while the machine is slowly turning, pour in the warm liquid until a soft dough forms. Increase the speed and beat the dough for 5 minutes or until smooth.
Then place the dough in an oiled bowl, cover and leave in a warm, draught-free place. The dough should rise and double in size in 1 ½ hours. Cut out 12 x 10cm square pieces of parchment.