strawberry doughnuts with strawberry ice cream

Cooking Directions

1. For the doughnuts, warm the melted Bulla Strawberry Ice Cream gently, remove from heat and stir in butter until just melted. Add yeast, stir and set aside for several minutes.
2. Combine flour and salt in a large mixing bowl, or bowl of an electric mixer with a dough hook.
3. Add yeast mixture to flour with the eggs and mix until well combined. Tip onto a floured surface and knead to form a smooth dough. Place into an oiled bowl, cover and set aside in a warm spot for 1 hour or until doubled in size.
4. Knock back dough and roll out to 2-3cm in height. Using a 4cm cutter, cut rounds and set aside on a lined tray. Cover and allow to sit for 30 minutes.
5. Heat oil to 170°C, add several doughnuts at a time and cook for 1-2 minutes each side, until golden. Remove with a slotted spoon onto paper towel. Then toss in a bowl of caster sugar to coat.
6. Using a piping bag, insert a small amount of the warmed jam into each doughnut.
7. To serve, place several doughnuts onto serving plate and accompany with scoops of Bulla Strawberry Ice Cream.