Introducing the 'Monut', our mince pie/doughnut mash-up

  1. Warm the milk in a pan, but don't let it boil.
  2. Set aside.
  3. Combine the flour, yeast, sugar and salt in a large bowl, then make a well in the middle.
  4. Gently beat the egg yolks, warmed milk and melted butter together, then tip the mixture into the well and bring together using a knife.
  5. The dough will look a little sloppy and rough, but don't worry.
  6. Leave to stand for 10 minutes to firm up.
  7. Lightly coat the work surface and your hands in vegetable or sunflower oil, then tip out the dough and knead for about 5 minutes until it looks smoother and feels springy (re-oil your hands if the dough keeps sticking).
  8. Transfer the kneaded dough to a large, lightly oiled bowl covered with a tea towel and allow to rise in warm place (I put mine on the floor next to the radiator) for 2 hours, or until doubled in size.
  9. Tip the dough onto a lightly oiled work surface and give it another quick knead.
  10. Shape into golf ball-shaped balls and place on a lightly oiled baking sheet, well spaced apart.
  11. Cover again, then leave to rise for 1 hour until the dough no longer springs back when you prod it.
  12. Now it's time to fry!
  13. Gradually bring the oil to the heat, stopping at 180C.
  14. If you don't have a thermometer, test the heat by dropping a little bit of dough taken from one of the balls into the pan; if it immediately sizzles and starts to turn golden brown, then you're ready to go.
  15. Prepare a plate piled high with caster sugar, and place it close to the fryer.
  16. Using a slotted spoon, carefully lower each doughnut into the fryer (I did two at a time), cooking each side for about two minutes or until golden brown.
  17. Remove the doughnuts from the oil with the slotted spoon and immediately roll in the plate of caster sugar so that the hot fat makes the sugar stick to the sides.
  18. Set aside and leave to cool until you can handle them.
  19. Meanwhile, blitz the mincemeat in a food processor until smooth and fill a piping bag, with nozzle attachment, with it.
  20. Using a sharp knife, make a cut into the top of each doughnut, reaching to the centre.
  21. Pipe the mincemeat paste into the doughnuts generously, stopping when it starts to ooze out.
  22. Enjoy warm!

flour, yeast, caster sugar, egg yolks, mincemeat, vegetable, salt, butter

Taken from www.lovefood.com/guide/recipes/23038/monut-recipe-dougnut-filled-with-mincemeat (may not work)

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