Start this recipe by placing the yeast, water and 100g of the flour in a bowl and mix together. Cover and put aside for 15 minutes until the mixture starts to bubble. When ready, place the bubbling yeast mixture and all the remaining ingredients into a food processor and pulse to a smooth dough. Remove the dough from the bowl and knead on a floured work surface for at least 10 minutes. Place the dough into a floured bowl and cover with a tea towel. Leave to rise for an hour, or until double in size. When ready, turn the dough out onto the floured work surface again and knock out the air. Cut the dough into small pieces and roll each piece into a smooth ball. Place the balls onto floured trays and leave them to rise again till double in size. Heat the oil in a deep pan, and and carefully place in the doughnut balls. Fry them for a 2 minutes, turning them around in the hot oil with a slotted spoon. Remove the doughnuts from the hot oil and place on kitchen towel. Place the icing sugar and cinnamon in a large baper bag and place in the cooked doughnut balls. Close up the bag and shake well, coating the balls with the cinnamon sugar. Serve the cinnamon balls immediately.