Strawberries and cream doughnuts

Method

• 1
  Whisk yeast and water in a small bowl until yeast dissolves. Set aside.
• 2
  Place butter and milk in a small saucepan over medium heat. Cook, stirring occasionally, for 3 minutes or until butter melts. Remove from heat. Stand for 10 minutes to cool slightly.
• 3
  Combine salt, flour and sugar in a large bowl. Make a well. Add yeast and butter mixtures. Stir until a soft, sticky dough forms. Knead for 2 minutes or until just smooth.
• 4
  Place in a large greased bowl. Cover with lightly greased plastic wrap. Stand in a warm place for 1 hour or until dough has doubled in size.
• 5
  Meanwhile, make Strawberry sauce: Place strawberries and sugar in a small saucepan over low heat. Cook, stirring, for 3 minutes or until sugar has dissolved. Cover. Bring to the boil. Simmer for 5 minutes or until mixture has thickened slightly and strawberries are starting to break down. Stir in lemon juice. Place cornflour in a small bowl. Add 3 teaspoons water. Stir until smooth. Add cornflour mixture to strawberry mixture. Cook, stirring, for 1 minute or until mixture boils and thickens. Remove from heat. Using the back of a spoon, push strawberry mixture through a fine sieve set over a small jug. Discard solids. Set aside to cool.
• 6
  Punch down dough. Turn onto a lightly floured surface. Gently knead for 30 seconds or until just smooth. Using a lightly floured rolling pin, roll out dough until 1cm thick. Using a lightly floured 8.5cm round cutter, cut out 12 rounds, re-rolling dough when necessary. Place rounds on 2 baking paper-lined trays. Stand for 15 minutes.
• 7
  Pour enough oil into a large saucepan to reach 5cm up side of pan. Heat over high heat until oil is hot (see note). Reduce heat to medium-low. Cook doughnuts, in 3 batches, for 2 minutes each side or until golden. Using a slotted spoon, transfer to a tray lined with paper towel to drain for 10 seconds.
• 8
  Place sugar in a shallow bowl. Toss warm doughnuts in sugar to coat all over. Transfer to a wire rack set over a baking tray to cool.
• 9
  Place sauce in a piping bag fitted with a 1cm plain round nozzle. Push nozzle into the side of 1 doughnut. Squeeze a little sauce into doughnut. Repeat with remaining doughnuts. Place whipped cream in a piping bag fitted with a 1cm plain round nozzle. Pipe a little cream into doughnut. Repeat with remaining doughnuts. Serve with extra strawberries.