Cheese Doughnuts

Instructions

Make the dough for the doughnuts. In the bowl of a mixer with a dough hook, mix the flour, salt, sugar, yeast and eggs

With the speed set on low, pour in the milk. Increase the speed to high for about 10 minutes until the dough comes away from the side of the bowl and is smooth

Add the butter (should be soft) and mix. Set aside in a warm place for 2 hours to prove

Knock back the dough and form into 25 equal balls.

Put the balls on a tray, ensuring you leave plenty of space between them, cover lightly with a sheet of oiled plastic wrap and set aside again to prove for a few hours, until doubled in size

Make the cheese sauce. Melt the butter in a pan and add the flour, stirring vigorously to create a roux. Cook out for a couple of minutes, then add the adobo powder and stir until melted over a medium heat. Add the milk slowly, beating between each addition. Once incorporated add the cream, again adding a little at a time and stirring to combine between each addition. Stir in the cheese.

Cook the sauce over a low heat until thick and glossy. Stir in the salt

Deep-fry the doughnuts in batches for a few minutes until golden brown and cooked through. Drain on kitchen paper

Transfer the warm cheese sauce to a piping bag. Make a small hole in the base of each doughnut and fill generously with the sauce. Grate over plenty of Parmesan and serve