Pour the flour, sugar, cinnamon and yeast to the bowl of your mixer with the dough hook fitted and mix slowly until well mixed.
Whisk the melted butter, egg, milk and yogurt together in another bowl and then add them to the dry ingredients.
Mix all the ingredients together and leave to knead (or knead by hand if you are not using a mixer) until the dough is smooth rather than sticky. This can take a while so have patience and keep kneading!
Transfer the dough to a clean bowl and put it in a warm place covered with a tea towel or cling film. Leave it to rise until it has doubled in size, this should take about and hour.
Remove the dough from the bowl, knead it again for a minute or two and pat it down firmly.
Roll it out on a floured surface and cut it into 12 circles using a large cookie cutter. Transfer each circle to a lined baking tray ensuring there is plenty of space between each doughnut.
Now use a small round cutter to cut a hole in the centre of each circle. The holes need to be a decent size or they will close once the dough has risen again. Cover the tray with a tea towel and leave to rise for another 45 - 60 minutes.
Pre heat the oven to 190c/170c fan oven/375f then lightly brush the doughnuts with the milk and bake for 8 - 10 minutes until they are well risen and golden brown.
Remove the doughnuts from the oven and brush them with the melted butter. Allow the doughnuts to cool completely before decorating.
Add your icing sugar to a small bowl, add small amounts of water a little at a time mixing between each addition until you have a thick paste.
Add the almond extract (or whichever extract you prefer) and a little of your chosen food colouring. You may need to add a little more water at this point. You need the consistency to be soft enough to dip your doughnuts in but not so runny that it runs off a spoon easily.
Dip the top of each doughnut into the icing, place it on a plate or dish and then add your sprinkles if you are using them to the top. Leave the icing to set before eating. Enjoy!