Place the Milk (3/4 cup), Instant Dry Yeast (3 teaspoon) Salt (1 pinch) and Caster Sugar (1 tablespoon) in a glass jar or bowl, then stir to combine and set aside for 10 minutes.
The surface of the milk and yeast mixture should be foamy, and smell slightly yeasty.
Combine the All-Purpose Flour (2 cup), Unsalted Butter (2 tablespoon), Egg (2), and yeast mixture in the bowl of a stand mixer with the dough hook attached.
Mix on a low speed for about 5 minutes, until dough it smooth and elastic.
Place in a greased bowl, cover with a clean kitchen towel and set aside in a warm place to rise and double in size, around 45 minutes.
Turn the dough out on to a lightly floured surface and knead by hand for about 5 minutes until smooth and elastic.
Using a rolling pin, roll out the dough to 1cm in thickness.
Using a lightly floured doughnut cutter, cut out donuts. You should get at least 12.
Place on a lined baking tray, and loosely cover with plastic wrap.
Set doughnuts aside in a warm place to double in size, around 45 minutes.
Fill a deep saucepan with the Sunflower Oil (1 liter) and bring up to 350 degrees F (180 degrees C) over a medium heat.
Cook the doughnuts in batches, around 30 seconds on each side, until golden brown.
Drain on paper towel and allow to cool while you make the cheese fondue glaze.
Combine the Shredded Mozzarella Cheese (226 gram) and Corn Starch (1 tablespoon).
Heat the Dry White Wine (1/2 cup) up over a double boiler until it begins to steam. Gradually begin adding the cheese mixture, making sure to whisk in each handful at a time.
Once you've incorporated all of the cheese, add the Caster Sugar (1/4 cup) and whisk until combined. Whisk in the Lemon Juice (1 tablespoon) and remove from the heat.
Working quickly, ice each doughnut with the fondue glaze.
Place the Bacon (to taste) in a cold skillet and cook over medium heat until crispy. Remove the bacon from the skillet and drain on paper towels. Crumble the bacon once cooled.
Finish off with sprinkles of the Bacon.