DOUGHNUTS

1. In the bowl of a stand mixer fitted with the dough hook, combine the lukewarm buttermilk, sugar, and yeast, and leave to stand for 5-10 minutes or until foamy.
2. Add the flour, salt, egg and oil, and mix on low speed until the dough comes together. Continue to mix for a further 10-12 minutes until the dough is soft and smooth, and when a little is stretched, you can see light through it (the window pane test).
3. Shape the dough into a ball and place into a bowl. Cover the bowl with plastic wrap and place in the fridge for a minimum of 3 hours and up to overnight.
4. Turn the dough out onto very lightly floured surface. Weigh the dough, and divide into 10 equal weight portions. Roll each portion into a tight ball. Place the rolled doughnuts on a square of parchment paper, and place onto a baking sheet, leaving adequate space between (you may need two baking sheets).
5. Cover and leave the doughnuts to proof for a further 35 to 45 minutes. When you poke them lightly with your finger, it should leave a small indentation that springs back.
6. While the doughnuts are proofing, heat Filippo Berio Extra Light Olive Oil in a large heavy-bottomed pot (cast iron works great) or deep fryer. Heat the oil to 350°f / 180°c. Place a wire rack over a baking sheet lined with parchment paper. Place the sugar in a shallow bowl.
7. Once the oil has come to temperature, test it with a few scraps of dough. Gently lower the doughnuts, two at a time, into the hot oil. Cook , flipping every 30 seconds, for 6-7 minutes, until golden brown. Remove from the oil using a slotted spoon and place on a cooling rack.
8. Allow to cool for 30 seconds before tossing in the sugar. Repeat the process with the rest of the doughnuts. Once the doughnuts are totally cool, poke a hole in them using a chopstick, and widen the hole using your finger.

BALSAMIC BLUEBERRY FILLING

1. Place all the ingredients in a small saucepan. Place over medium heat, and cook, stirring often, until the mixture comes to a boil. Cook for a further 5-6 minutes, then strain the mixture, reserving the fruit, and returning the liquid to the pan.
2. Cook the liquid, stirring constantly, for 2-3 minutes or until reduced slightly. Return the reserved fruit to the pan and mix well to combine. Transfer to a container, cover, and place in the fridge to chill completely.

CHEESECAKE FILLING

1. Place all ingredients in a medium bowl. Stir to incorporate with a rubber spatula, then switch to a whisk and whip until well incorporated. (If you like you can bang everything into a stand mixer fitted with the whisk attachment and mix until combined).

ASSEMBLY

1. Place both the balsamic blueberry filling and cheesecake fillings into piping bags fitted with medium round tips. Pipe a small amount of the blueberry filling into each doughnut - make sure you insert the tip right into the doughnut before squeezing so it doesn’t leak everywhere (lol).
2. Pipe cheesecake filling into each doughnut - you can tell when they are getting full as they will start to feel heavy. Pipe a small blob of the cheesecake filling on the top of each doughnut.

Doughnuts are best eaten on the day that they are made. Store leftovers in an airtight container at room temperature.