1. Heat the oil in a deep-fat fryer to 170ºC (335F). Meanwhile, sift the flour and baking powder into a bowl and stir in the sugar.
2. Beat the eggs and oil into the milk.
3. Add to the dry ingredients, mixing with a spoon to bind them together.
4. Work the ingredients together into a smooth ball and then turn out on to a floured work surface.
5. Roll the dough out to a thickness of just over 1cm (1/2in).
6. Flour the cutters and use the larger one to cut out rounds of dough, then cut out the centres using the smaller cutter.
7. Re-roll the trimmings to make more doughnuts <3<3<3
8. Now cook the doughnut rings 2 or 3 at a time.
9. Place the rings carefully into the hot oil and cook for 3-4 mins, until golden on the bottom, then turn them over and cook for a further 2-3 mins, until they are  an even golden colour and cooked through.
10. Lift on to kitchen paper to drain briefly. Shake off any excess.

For the topping:

1. In a small saucepan, heat the marmalade for 2-3 minutes.
2. Stir in half the bacon, and continue to heat for 1 minute.
3. Allow the mixture to cool slightly, before covering each doughnut using a silicon brush.
4. Top with additional bacon.