Melt the butter, milk and 2 tbspn of sunflower oil in a small pan over a medium heat. Meanwhile, put the flour, baking powder, salt and sugar in a bowl. Make a well in the middle, then tip in the melted mixture.

Gently bring the mixture together with a fork or spoon until it forms a wet, thick dough, then divide and roll into small balls. I got around 12.

Heat the remaining sunflower oil in a medium-sized deep pan over a high heat. To test if the oil is hot enough, drop a piece of bread into the pan – if the bread floats to the surface, and turns golden, it's about right. Reduce to a medium heat, then use a slotted spoon to carefully lower four or five dough balls into the hot oil. Cook for 3 to 5 minutes, or until golden, cooked through and they've floated to the surface. I like to keep rotating mine so they cook evenly.

Remove from the oil onto some kitchen towel for a minute. Then roll straight into your cinnamon sugar and coat well.

Now let them cool down.

Make a hole in the side of the donut with a skewer, deep enough to reach the centre of the donut. Now put some chocolate and hazelnut spread into a piping bag and pipe into the centre until it comes out of the hole.