Mini doughnuts

Sift the flour into a mixing bowl and rub in the butter.
Add the yeast, castor sugar and water to make a soft dough.
Place the dough on a floured surface and knead for five minutes.
Return the dough to the mixing bowl, cover with clingfilm and leave to rise for one hour in a warm place until doubled in volume.
Knock down the dough and knead for another five minutes.
Divide the dough into small balls and arrange on a greased baking sheet.
Cover with a damp tea towel and leave to rise once more for 30 minutes in a warm place.
Heat the sunflower oil and fry the doughnuts until golden brown and done. Drain on paper towels.
Sprinkle half the doughnuts with castor sugar and dip the other half in dark and white chocolate.
Decorate with caramel chocolate curls (make them by scraping a slab of caramel chocolate with a vegetable peeler.