MAKE THE DOUGH: In a large mixing bowl, sift together the flour, sugars, baking powder and salt. In a smaller bowl, whisk the Quark or ricotta, eggs and orange zest together until smooth. Pour the wet ingredients into the dry and stir with a rubber spatula until you have a smooth dough.

PREPARE: Note: You can either scoop small spoonfuls of dough into the oil to cook (messier) or cut the dough as you squeeze it from a piping bag (easier). Transfer the dough to a piping bag if using (you may need two), line 2 plates with paper towels, and stir together some sugar and cinnamon in a bowl to coat the cooked donuts.

HEAT THE OIL: Heat the oil in a wide, heavy/based saucepan or Dutch oven until it reaches approximately 180C / 350F. If you don’t have a thermometer, you can test this by dipping the end of a wooden spoon into the oil. If it fizzes with tiny bubbles, the oil is hot enough.

COOK DONUTS OPTION 1: Use a pair of scissors to snip the end off the piping bag around 2.5 cm (1 inch) from the tip of the bag. Hold the bag carefully over the oil and use the scissors to snip off small blobs of dough as you squeeze the bag. You need to be close to the oil so it doesn’t splash.

COOK DONUTS OPTION 2: Use two spoons or a small cookie scoop to make small balls of dough and drop them carefully into the hot oil. Don’t crowd the pan. Cook 5 or 6 donuts at a time.

BROWN DONUTS: Cook the donuts, occasionally turning them until deep golden brown. The exact cooking time will alter depending on the dough balls' size, but mine take 3-4 minutes.

DRAIN: Lift the donut holes out of the oil using a slotted spoon, and drain on the paper towel-lined plate. When the donut holes are cool enough to handle, dredge them through the cinnamon sugar. Enjoy warm or room temperature.