Ingredients:

450g strong bread flour
30g butter
Pinch of salt
75g sugar
180ml milk
25g fresh yeast/12g dried yeast
2 medium eggs

Method:

• Heat the milk and sugar to 35C.
• Dissolve the yeast in the milk and leave until it bubbles and ferments. Sift the flour and salt in a large mixing bowl.
• Blend in the yeast ferment, the softened butter and the eggs. Knead the mixture well until the dough is smooth and elastic.
• Leave in a warm place until the mixture has risen to twice its original volume. Knock the dough back to its original size.
• Mould into small balls, space out on an oiled tray covered with loose clingfilm.
• Allow to prove again until double in size, they should be the size of golf balls. Deep fry a few at a time in hot oil at 180C, until the doughnuts are golden brown and are floating on the surface. Remove with a slotted spoon onto kitchen paper. Toss in caster sugar.

Dipping sauces

Fresh Raspberry Puree with Eau de Framboise

• Pass 125g fresh raspberries through a fine sieve.
• Whisk in 50g icing sugar and 25ml eau de framboise

Dark Chocolate Sauce with Cognac

• Melt 100g best quality dark chocolate in 125ml double cream, add 50g caster sugar and 50ml Cognac. Whisk together and serve warm.

White Chocolate Cream with Cardamom

• Bring 125ml of double cream to the boil with two crushed cardamom pods. Turn off the heat and allow to stand for 15 minutes. Add 100g white chocolate, whisk and strain. Serve warm.