• Place the flour, spices, sugar and salt in the bowl of a stand mixer. Briefly mix together. Add the yeast, the 1 tbsp of vegetable oil, egg, milk and water. Using the stand mixer fitted with the dough hook, knead the dough for 6-8 minutes until smooth and elastic. 
• Pour a little extra oil into the bowl, lift up the dough and then flip it over to coat with oil. Cover with a damp cloth and leave somewhere warm until doubled in volume. 
• Tip the risen dough out onto a work surface dusted with flour. Punch it down and then roll it out to be able 5mm (1/4-inch) thick. Using a 7cm (3-inch) round cutter or glass, stamp out circles of dough. Use the back end of a pastry tip to cut out circles from the centre of the dough. Re-roll the scraps and cut out remaining doughnuts.
• Place the cut doughnuts onto a baking sheet dusted with flour. Cover with a damp cloth and leave somewhere warm for 30 minutes to rise again. 
• Heat about a 3cm (1-inch) depth of vegetable oil in a deep frying pan to 180^oC (350^oF).
• Gently lower the doughnuts into the oil, a few at a time, and let fry until golden underneath. Flip and fry on the other side until golden. This will only take 1-2 minutes on each side. Remove to a baking tray lined with paper towels to drain excess oil. 

Make the glaze:

• In a small pot place the white chocolate and milk over a low heat. Constantly stir the mixture to prevent it burning until all the white chocolate has melted and you have a thick, glossy glaze. It needs to be warm to be thin enough for dunking so re-warm if it's getting too thick. 
• Dunk the fried doughnuts into the glaze and set glazed side up on a wire rack set over a baking tray (to catch excess glaze). Sprinkle with the crystallised ginger and any sprinkles you want. Leave to set.