Traditional Isle of Wight Doughnuts

Make a yeast dough with sugar, butter, and lemon zest.

Knead plenty of currants into the dough.

Let the dough rise, then divide into small balls.

Allow to rise again briefly.

Deep-fry in hot oil or lard until golden and puffy.

Drain and roll immediately in caster sugar.

Traditionally known as 'Birds' Nests' due to their shape and the dark fruit inside.