Strawberry and Cookie Dough-Stuffed Doughnut Bites

1. To make the cookie dough: Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 80°C. Whisk in the baking soda and salt (see Cook's Note).

2. Beat the brown sugar, caster sugar, butter, yoghurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the dry ingredients and mix on low speed until well incorporated. (Turn off the beaters and use your hands to help combine if needed.) Fold in the chocolate chips with a rubber spatula or mix them in with your hands. Divide into 15 balls. Flatten the cookie dough between your palms and wrap up each strawberry. Chill the strawberry cookie dough balls in the fridge until you’ve made the doughnut dough.

3. Heat the oil in a deep pan suitable for frying to 190°C.

4. To make the doughnut dough: Place the flour, baking powder, salt and sugar in a bowl. Stir briefly and then add the, water, melted butter and yoghurt. Combine gently to form a dough but don’t knead it. Divide into 15 pieces.

5. Rub a bit of cold oil onto your hands and pat a piece of doughnut dough out between your palms. Place a strawberry covered in cookie dough inside and pull the edges over to completely encase the cookie dough. Repeat until you have 15 doughnuts.

6. Fry the first batch agitating them in the oil until golden brown and puffy, about 2 minutes. Aim to fry them in batches of 3 or 4 so you don’t overcrowd the pan/lower the temperature of the oil. Use a spider or slotted spoon to remove the doughnuts from the fryer and drain on a paper towel. Roll the doughnuts in cinnamon sugar. Repeat for the remaining doughnuts. Serve immediately, on their own or with ice cream.

Cook's Note: Microwaving the flour to 80°C may reduce the risk of foodborne illness associated with eating it raw or undercooked.

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