In a blender mix water, sugar, yeast and margarine and blend on low speed for a few minutes. Add flour, baking powder and salt. Continue until the dough becomes elastic and sticky. Cover with cling film and let it rise for 30 minutes. Roll out the dough to about 1 inch thick and cut out circles or rings with cutters.
Cover and leave to rest for an extra 15 minutes. Bring a pan of sunflower oil up to heat (it’s the right temperature when a piece of bread bubbles on contact). Deep fry 2-3 doughnuts at a time until well browned all over, then drain on paper towels.
Roll in the sugar and cinnamon mix whilst still warm. Prepare the glaze, mixing thoroughly Violife creamy with original flavour with maple syrup.
Dip each doughnut to the glaze and place them in a large platter. Decorate them with colourful Christmas sprinkles.