MEATBALL DOUGHNUTS

Preparation time 20 mins plus 1½ hours proving Cooking time 20 mins Makes 24

500g Simply Cook Pork Mince

San Choy Bau

2 free-range egg yolks

1 brown onion, grated

4 cloves garlic, minced

4cm piece ginger, finely grated 400g baker’s flour

1 sachet (7g) dried yeast

1 Tbsp caster sugar

225ml warm milk

2 Tbsp unsalted butter, melted 1½ tsp fine salt, plus 1 Tbsp extra 1 Tbsp olive oil Vegetable oil, for deep-frying 2 Tbsp icing sugar mixture

1 tsp ground sage

HP sauce, to serve

STEP 1 Put mince, seasoning sachet, yolks, onion, garlic and ginger in a large bowl, then mix until very well combined. Roll heaped tablespoons of mixture into 24 balls. Put on a lined tray, cover with plastic wrap and chill.

STEP 2 Put flour, yeast, sugar and milk in the bowl of an electric mixer, fitted with paddle attachment and beat on medium for 8 minutes, until very smooth. Add butter and salt, then knead for 3 minutes with dough hook. Cover with plastic wrap and set aside in a warm draught-free place for 1 hour or until doubled in size.

STEP 3 Meanwhile, heat oil in a large frying pan on medium-high. Cook meatballs until just browned. Remove meatballs and drain oil on paper towel.

STEP 4 Divide dough into 24 pieces, then wrap around meatballs. Arrange on a lined tray, cover with plastic wrap and set aside until almost doubled in size.

STEP 5 Pour oil into a large, deep saucepan until 5cm deep. Heat to 180°C on a cook’s thermometer, or until a cube of bread turns golden in 30 seconds. Fry doughnuts in 4 batches for 3-4 minutes until golden. Drain well on paper towel, then dust with a mixture of icing sugar, sage and extra salt. Serve with HP sauce.

Meatball doughnuts Wrap mince in dough for a savoury deepfried treat no-one will believe is homemade.