Recipes by Tracey Meharg: sticky-hot doughnuts to make at home

Espresso cream-filled doughnuts

Makes 18

Yeast doughnuts:

250ml lukewarm milk

3½ tsp dried yeast

450g plain flour, plus extra for dusting

55g castor sugar

a good pinch of fine sea salt

1 egg, at room temperature, lightly whisked

30g unsalted butter, melted, at room temperature

vegetable, canola or rice bran oil, for deep-frying

To coat:

220g sugar

2 tsp ground cinnamon

Espresso cream:

300ml thickened cream

2 tbsp espresso coffee, cooled

110g castor sugar

Whisk the milk and yeast together in a small, heatproof jug. Add one teaspoon of the flour and one teaspoon of the sugar and whisk until well combined. Allow to stand in a warm spot for 10-15 minutes, or until frothy.

Place the remaining flour, remaining sugar and the salt in the bowl of a standmixer. Attach the dough hook and mix together on a medium speed until well combined.

With the motor running, slowly add the egg, melted butter and the yeast mixture. Mix for eight minutes, or until the dough is smooth and elastic (the dough should feel slightly sticky).

Using very lightly floured hands, scrape the dough into a lightly oiled bowl. Cover with a piece of baking paper then a tea towel (dish towel). Set aside to rest at room temperature in a warm, draught-free spot for 1-1½ hours, or until the dough has doubled in size.

Line two large baking trays with baking paper. Generously flour a work surface and gently tip the dough out onto it. Using a floured rolling pin, gently roll the dough out to a 1cm thickness. Using a floured 6cm round cookie cutter, cut out 18 rounds from the dough, making sure you cut them as close together as possible. Carefully transfer the doughnuts to the prepared trays, spreading them out in a single layer. Cover with tea towels and allow to rest for 40 minutes at room temperature, or until doubled in size.

Combine the sugar and cinnamon, for coating the doughnuts, in a deep, heatproof bowl.

Heat the oil in a deep, heavy-based saucepan over a medium-high heat until it reaches 180C. Deep-fry the doughnuts in batches, turning occasionally, for two to three minutes each, or until puffed, golden and cooked through. Transfer to paper towels to drain briefly and, while still hot, gently toss in the cinnamon sugar to coat on all sides. Allow to cool.

Beat all the ingredients for the espresso cream together in a bowl until soft peaks form.

Spoon the mixture into a piping bag fitted with a 5mm round nozzle, then pipe into the centre of each doughnut and serve.

Croissant-doughnut bites with dulce de leche

Makes 44 bites

Croissant-doughnut bites:

185ml lukewarm milk

3 tsp dried yeast

55g castor sugar

2 eggs, at room temperature, lightly whisked

1 tsp vanilla essence

450g plain flour, plus extra for dusting

a good pinch of fine sea salt

vegetable, canola or rice bran oil, for deep-frying

Butter mixture:

35g plain flour

200g unsalted butter, at room temperature

To serve:

250ml dulce de leche

pink sea salt flakes

Combine the milk, yeast, sugar, eggs, vanilla, flour and salt in the bowl of a standmixer. Attach the dough hook. Mix on a low speed until the ingredients are well combined then icrease speed to medium-low and mix for four minutes, or until the dough is smooth and elastic (the dough will be sticky). Line a baking tray with baking paper and lightly flour it. Transfer the dough to the prepared tray and, with lightly floured fingertips, flatten to a rough 20 x 15cm (8 x 6 inch) rectangle. Cover with a piece of baking paper and refrigerate for 30 minutes.

Beat the flour and butter for the butter mixture in the bowl of a mixer until smooth. Transfer the chilled dough on paper to a work surface, roll out to a 5mm thick rectangle about 30 x 20cm. Spread the butter mixture evenly over the dough, making sure you spread it right to edges. Fold the dough in thirds, from the shorter sides, like a letter, then transfer back to the tray on baking paper. Cover with baking paper and refrigerate for 30 minutes more.

Remove the dough from the fridge, transfer to a clean piece of baking paper lightly dusted with flour, turn 90 degrees and roll it into the same-sized rectangle again, then fold both edges to the middle. Refrigerate for 30 minutes, then repeat turning, rolling, folding and chilling sequence twice more. Finally turn, roll, fold, then chill the dough for one hour.

Line a large baking tray with baking paper. Lightly flour a work surface. Roll chilled dough out to 5mm (¼ inch) thick rectangle 30 x 20cm. Using a floured 3cm round cookie cutter, cut out 44 rounds from the dough, making sure you cut them as close together as possible. Carefully transfer these bites to the prepared tray in a single layer. Cover with a tea towel. Rest for 40 minutes at room temperature or until doubled in size.

Heat the oil in a deep, heavy-based saucepan over a medium-high heat until it reaches 180C. Deep-fry the bites in batches for two to three minutes each, turning occasionally, or until puffed, golden and cooked through. Transfer to paper towels to drain briefly.

Place the bites onto a serving platter and spoon the dulce de leche into a small serving bowl. Dip the bites into dulce de leche to coat, sprinkle with pink sea salt then serve hot, warm or at room temperature.

Donuts: 50 sticky-hot donut recipes to make at home, by Tracey Meharg. Murdoch Books. $29.99.