AMAZEBALLS

These amazing little numbers arose after the second wave of 'cronut' disciples began begging us for a remake. We refused and instead baked some humble doughnuts, clad them in a thin veil of caramel, then dredged them in nuts or coated them in crispy, smoked animal flesh, before filling them with a flavoured cream. The idea was inspired by Spanish super-chef Ferran Adrià (of elBulli fame) and his 'golden egg'; ours is a clumsy breakfasty knock-off, but the intriguing contrast of crunchy exterior and creamy centre has a certain romance.

MAKES 8–10

1 quantity of dough from the doughnuts recipe

200 g (7 oz) caster (superfine) sugar

20 g (¾ oz) butter

1 egg, lightly beaten

1 handful of roasted almonds or crisp-fried bacon

never-fail pastry cream, for filling

maple syrup or honey, for drizzling

Prepare and prove the doughnuts as directed, but do not deep-fry them.

Preheat the oven to 180ºC (350ºF/Gas 4). Place the sugar in a heavy-based frying pan over medium heat. Cook, stirring occasionally, until the sugar has dissolved.

Increase the heat to high and cook for a few more minutes, until the caramel is a dark amber colour. Once you have your desired colour, deglaze the pan by carefully stirring in the butter.

Pour the caramel onto a chopping board lined with baking paper, then smooth out with a palette knife until thin. Using a greased knife, quickly cut into 7 cm (2¾ inch) squares. (If it becomes too brittle, you can always warm the caramel in the oven to make it pliable again.)

Brush the buns lightly with the beaten egg. Bake for 12 minutes, or until they turn a lovely dark golden colour.

Place a square of caramel on top of each bun. Flash in the oven until the caramel has melted over the buns. Now sprinkle with almonds or bacon or any other goodies you feel worthy.

Leave to cool, before stuffing with pastry cream, and drizzling with honey for the almonds, or maple syrup for the bacon.

The amazeballs are best enjoyed same day.