AMERICAN DOUGHNUTS WITH STRAWBERRIES & ICE CREAM

I can’t blame these for my lack of prowess at surfing in California, but I do blame them for me not being able to get into a size XL wetsuit!

Makes 12 For the doughnuts

500g (1lb 2oz) strong white bread flour, plus extra for dusting

1tsp salt

1tbsp caster sugar, plus extra for sprinkling

4tbsp butter, at room temperature

300ml (10fl oz) milk

7g (¼oz) fresh yeast (or

1tsp dried yeast)

1 medium egg, beaten

1ltr (1¾pt) vegetable oil, for deep-frying

For the compote

300g (10½oz) strawberries, hulled and quartered

2tbsp caster sugar

4tbsp water or the juice of 1 lemon

To serve

Vanilla ice cream

Place the flour, salt and sugar in the bowl of a freestanding mixer fitted with a dough hook. Put the butter and milk in a saucepan and place over a low heat. Heat until the milk reaches body temperature then crumble the yeast into the pan and stir into the milk and butter.

Pour the yeast mixture into the dry ingredients along with the egg. Mix at a medium speed for

2-3 minutes until a dough forms. Alternatively, knead by hand for 15 minutes. Cover with clingfilm and leave to rise for 1 hour.

To make the compote, put the strawberries in a saucepan with the sugar and the water or lemon juice. Bring to the boil and simmer for

3-4 minutes. Dust a board with flour and tip the dough out onto it. Knead lightly to bring the dough together, then cut it into 12 pieces and shape into small balls and/or rings. Heat the vegetable oil in a deep-fat fryer to 150°C, or in a deep, heavy-based saucepan, until a breadcrumb sizzles and turns brown when dropped into it (Note: hot oil can be dangerous; do not leave it unattended).

Cook the balls or rings of dough in batches, three or four at a time. They’ll double in size once they start to cook. Fry gently so they cook all the way through, around 3 minutes for the rings and 4-5 minutes for the balls, flipping halfway through. Drain on a plate lined with kitchen paper and dust with caster sugar. Once they’re all cooked, transfer to a plate, spoon the compote over and serve with ice cream.