Cookies ‘n cream ring doughnuts

For the doughnuts, warm the milk over low heat. Add the butter and stir until melted. Do not boil as you do not want the mixture to be too hot.

Combine the warm milk and butter mixture with the sugar and yeast in a mixing bowl.

Whisk in the eggs and use a palette knife or butter knife to cut the flour into the mixture. ‘Cutting in’ means using the knife to mix it all together until it forms a dough. Turn the mixture out onto a floured surface and knead for 5 minutes until smooth. Form the dough into a ball.

Lightly oil a large mixing bowl and add the dough. Cover with a clean tea towel and place in a warm place to rise and double in size, 45 minutes.

Knock the dough down in the bowl to release all of the air, then transfer it to a clean surface.

Roll the dough out to a thickness of about 1cm.

Using an 8cm-round cookie cutter, cut out 18 rounds and remove the middle of each doughnut round by using a 4cm-round cookie cutter. You can reroll the dough to cut out as many more doughnuts as possible.

Place the doughnuts on greased trays, leaving space for rising. Cover with a clean tea towel and place in a warm place to rise, 30 minutes.

Heat the oil in a deep-fryer or deep pot to 180°C. Fry the doughnuts until golden and cooked through, about 1 minute on each side.

Remove the doughnuts from the oil, drain on paper towel and allow to cool.

For the glaze, finely chop up the white chocolate.

Heat the cream until hot. Remove from the heat before it starts to boil. Whisk in the white chocolate and stir until smooth. Allow to cool for at least 1 hour to thicken.

Chop up the Oreos or chocolate biscuits until fine, but still slightly chunky.

Dip the cooled doughnuts into the cooled white-chocolate glaze. Dip into the chopped biscuits to give them an even coating. Enjoy!