Tiramisù doughnuts

1.Stir yeast and 75ml warm water in a jug until yeast dissolves. Combine with flour, sugar, eggs, lemon rind and 1 tsp fine sea salt flakes in an electric mixer fitted with a dough hook and knead on low speed until smooth and elastic (6-8 minutes). Knead in butter, a quarter at a time, mixing well between additions. Transfer to a lightly floured bowl, cover with plastic wrap and set aside until doubled in size (1½ hours). Knock back, cover with plastic wrap and refrigerate overnight to rest.

2.For tiramisù cream, warm milk, coffee beans, Marsala, and vanilla in a saucepan over medium heat, then set aside to infuse (30 minutes). Whisk sugar and yolks in a bowl until pale and fluffy (3-4 minutes), then add flour, whisk to combine and set aside. Return milk mixture to heat and bring to just below the boil, strain through a fine sieve into a large jug, then, while whisking continously, pour in a thin steady stream through a fine sieve into yolk mixture. Pour into a clean saucepan and whisk over medium heat until mixture is thick (6-8 minutes). Transfer to a large bowl, cover closely with plastic wrap and refrigerate until cold. Fold in mascarpone and chocolate, transfer to a piping bag fitted with a 1cm nozzle and refrigerate until required.

3.Divide dough into 45gm pieces, roll each into a golf ball-sized ball and place on a lightly buttered oven tray, leaving space for proving. Cover with a tea towel and set aside until doubled in size (45 minutes to 1 hour).

4.Heat oil to 180C. Fry doughnuts in batches until golden and cooked through (2-3 minutes). Drain on absorbent paper and set aside to cool. Insert nozzle into doughnut centres and pipe in a little tiramisù cream. Dust with sugar and serve.