Start with proofing the yeast: Combine the yeast, warm water and 1 tbsp of the sugar in a bowl of a stand mixer. Stir well to combine. Leave to rise for 5-10 minutes or until doubled in volume and foamy.

Next step is to make the dough: Add the flour, milk, butter, egg yolks, 2 tbsp of the sugar and salt to the foamy yeast mixture. Use the dough hook attachment and mix until the dough comes together, about 2 minutes. Slightly increase the speed and knead for another 15-20 minutes or until the dough is soft to the touch. If you continue kneading past the point of smooth and stretchy dough, the dough will over knead and make doughy donuts, so keep a close eye on the dough.

Remove the dough from the bowl and clean the bowl. Butter the cleaned bowl (for proofing), place the dough ball back in the greased bowl, then grease the dough ball itself to prevent it from forming a crust.

Cover the bowl with a clean kitchen towel, place in a warm area and allow to rise for 1 hour (depending on how warm it is) until at least doubled in volume.

Punch down the dough, turn it out onto a greased surface and roll it to 1cm thickness. Cut out as many rounds as possible with a 2 cm round cookie cutter, or the size you prefer, and place the cut out dough on baking paper. Keep re-rolling and cutting out as many donut disks as you can until all donut dough is used up.

Cover cut out doughnuts with a clean kitchen towel and allow to rise for 45 min to 1 hour or until doubled in size.

Heat a deep fryer to 180°C. Drop several donuts at a time and allow to become golden before turning to the other side, about 1-2 minutes per side.

Drain on a paper towel and leave to cool slightly.

Once the doughnuts are cool enough to handle, roll them in sugar syrup, then in Biscoff cookie crumbs and serve with melted Biscoff spread.