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.

homecookingbyfabienne.co.uk