Makes: 20 turmeric and 20 paprika doughnuts
500g flour, approximately
14g fast action yeast
2 tbs vegetable oil
25cl warm water
Flavourings: paprika, dried oregano, turmeric and celery seeds
Oil, for deep frying
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.
Sweet tomato sauce
1 large onion, sliced
1 tbsp olive oil
3 garlic cloves
400g tin chopped tomatoes
100g concentrated tomato paste
4 tbsp sugar
15g basil, chopped
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.
¼ litre warm milk
50g plain flour
100g grated emmenthal or cheddar cheese
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.