Chef Adam Handling's cheese doughnuts have become one of his signature dishes, enjoyed at all of his restaurants in a slightly different way. The dish is very moreish, you have been warned!

Ingredients: (For 25 doughnuts)

Doughnuts

8g fresh yeast
75g milk
250g t55 flour
63g sugar
2 eggs
33g clarified butter
3g salt

• Warm milk
• Add yeast
• Add flour, salt, sugar, egg to a mixer (or by hand) with dough hook attachment
• Slowly add milk mixture
• Mix until the dough comes off the side of the bowl
• Add soft butter and mix until fully incorporated
• Knock back and roll out into little balls
• Leave to prove
• Deep fry until golden brown

Mornay Sauce

75g flour
75g butter
200g of hard cheese, whatever you have, and it can be a mixture
175ml milk
225ml cream
4g salt
13g Dijon mustard

• Melt butter and add flour to make a roux
• Cook out then add the grated cheese mix until all melted
• Slowly add the milk bit by bit, then do the same with cream
• Keep on a low temperature until thick and glossy
• Finish with salt and mustard
• Fill a piping bag with the sauce, and pipe into the doughnuts

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