FATHER’S DAY TREAT

Why not whip up a batch of Italian doughnuts – or bomboloni to give them their proper name?

MAKES 20

INGREDIENTS

2 cups high-grade flour

2 eggs

1/3 cup warm water

2 Tbsp caster sugar, plus 1 cup extra for coating 7g sachet dry yeast

1 tsp sea salt flakes

75g butter, softened, cubed

Vegetable oil, for deep frying

½ tsp ground cinnamon

MOCHA CREME PATISSERIE

2 cups milk

1½ Tbsp instant coffee powder 1 tsp vanilla bean paste

½ cup caster sugar

4 egg yolks

¼ cup cornflour

100g dark chocolate, melted 30g butter, softened

1 Tbsp coffee liqueur

CARAMEL SAUCE

1 cup brown sugar ½ cup cream

60g unsalted butter

In an electric mixer fitted with a dough hook, combine flour, eggs, water, sugar, yeast and salt on low, then knead on medium 5 minutes.

With motor running, add butter 1 cube at a time, kneading between each addition (about 5 minutes), until dough is smooth and shiny. Transfer to a lightly greased bowl and set aside, covered, 1 hour until dough has doubled in size.

For the Mocha Creme Patisserie, heat milk, coffee powder and vanilla in a saucepan on medium until simmering. Set aside 10 minutes. Strain through a fine sieve. In a bowl, whisk sugar, yolks and cornflour together until pale. Gradually whisk in warm milk until smooth. Return to clean saucepan. Cook on low, whisking until simmering. Whisk in chocolate, butter and liqueur. Transfer to a large bowl, cover surface with plastic wrap, chill until firm.

Punch dough down. Transfer to a lightly floured surface. Line 2 trays with baking paper. Roll 2 teaspoons of mixture into balls and place on lined tray. Cover with plastic wrap. Set aside in a warm place 45 minutes until doubled in size.

For the Caramel Sauce, in a saucepan, stir all ingredients together on low until sugar dissolves. Increase heat to medium, simmer 3 minutes.

In a large saucepan, heat oil until a little dough sizzles when added (180°C). Working in 3 batches, deep-fry doughnuts 30-40 seconds, turning until golden. Drain on paper towel. Toss in extra sugar and cinnamon to coat.

Whisk mocha creme until smooth. Transfer to a large piping bag fitted with a small nozzle. Cut a small cross in the side of each doughnut. Pipe in filling. Serve drizzled with caramel sauce.