SERVES 
Method:
For the turmeric or paprika doughnuts:
- Mix the flour, yeast, oil, egg, water and milk until the dough forms a neat ball. If it feels dry/wet, add a little water/flour.
- Knead the dough until it becomes smooth and elastic — about 10 minutes.
- Divide the dough in half.
- Add a heaped teaspoon each of turmeric and celery seeds to one half, and the same amount of paprika and oregano to the other.
- Knead to combine.
- Leave the doughs in two bowls covered with cling film in a warm place for at least one hour or until they have doubled in size. Divide each ball into 20. Leave them on a baking sheet lightly covered to rise for 30 minutes.
- Heat the oil to 180°C and keeping the heat at a medium level (or they will burn before cooking), cook the doughnuts until golden outside and cooked through.
- When cooked, use a skewer to make a hole in the side of each doughnut and use a syringe to fill with either tomato sauce for the paprika doughnuts or cheese sauce for the turmeric ones.
To make the sweet tomato sauce
- Fry the onion in olive oil until it is golden brown.
- Add the tomatoes, tomato paste and garlic. Stir well.
- Add 3 tinfuls of water.
- Add the sugar and dried oregano and simmer for about 30 minutes, stirring regularly. Season to taste, then cool.
- Add the basil and blend.
To make the cheese sauce:
- Gently melt the butter. Remove from the heat, add the flour and mix to a paste.
- Gradually add the warm milk, whisking well.
- Return to the heat and slowly cook the sauce, whisking constantly until it thickens. Season, with nutmeg if preferred and add the cheese.
