Cream the yeast with the milk.
Sift the flour and salt into a warmed bowl and rub in the fat.
Make a well in the centre and pour in the yeast liquid and beaten egg.
Mix to a soft but manageable dough, adding more milk if necessary.
Cover with a damp cloth and leave in a warm place for 1 hour.
Turn onto a floured surface and knead for 3 minutes.
Divide into 8 pieces and shape each into a roll, about 7 inches long.
Tie into a knot.
Place on warmed, greased baking sheets.
Put into large polythene (plastic) bags and leave in a warm place for about 15-20 minutes or until puffy.
Heat the oil in a deep fryer to 375°F.
Fry the knots in the hot oil for 4-5 minutes or until golden.
Drain on kitchen paper.
Mix together the sugar and cinnamon and toss the knots in this mixture.