Ring doughnuts

In a large bowl, sift flour and salt and stir in yeast. Rub in butter until mixture resembles fine breadcrumbs. Combine egg and milk. Add to dry ingredients and mix to form a soft dough. Knead for 10 minutes, or until dough is smooth and elastic. Place in oiled bowl, cover and allow to rest for 30 minutes. Knock down and divide into 12 pieces. Roll into balls and make a hole in the middle of each with your finger. Cover with oiled cling film and allow to rise in a warm place until doubled in size. Deep-fry in hot oil until golden brown. Drain on paper towels, cool and dust generously with icing sugar. Place a silver almond in the centre of each doughnut. Pack into tin lined with textured paper.
Makes 20.