TOFU DOUGHNUT BITES WITH SOY MILK SOFT SERVE

These might seem like a dessert, but try them for breakfast, too! Just make sure you have a good coffee alongside, says chef Matt Wilkinson.

INGREDIENTS

• 1/2 cup (125ml) organic soy milk, lukewarm
• 2 x 7g sachets dry yeast
• 50g silken tofu
• Finely grated zest of 1 mandarin
• 250g strong (baker’s) flour, plus extra to dust
• 1/2 cup (110g) caster sugar
• 1 tsp ground ginger
• 1L (4 cups) soy milk ice cream (we used Sanitarium So Good Vanilla Bliss)
• Sunflower oil, to deep-fry
• Black sesame seeds, to serve

• METHOD

  • 1
    Whisk milk and yeast together in a small jug and set aside until frothy.
  • 2
    Whisk tofu and mandarin zest together in a bowl until smooth.
  • 3
    In a stand mixer fitted with the dough hook, combine flour, 2 tbs sugar and 1/2 tsp salt. With the motor on low, add the milk mixture, then tofu mixture and knead for 5 minutes or until dough comes together and is coming away from the sides of the bowl.
  • 4
    Transfer to a clean work surface and bring together with your hands to form a ball. Transfer to a clean bowl, cover with a tea towel and set aside in a warm place for 11/2-2 hours or until doubled in size.
  • 5
    Knock back dough, then turn out onto a lightly floured surface. Knead for 5 minutes or until firm. Divide dough into 12 pieces, roll into 10cm-long sausages, and transfer to 2 baking trays lined with baking paper. Cover with a clean tea towel and set aside for 30 minutes or until doubled in size.
  • 6
    Meanwhile, combine ginger and remaining 70g sugar in a bowl.
  • 7
    Place ice cream in a stand mixer fitted with paddle attachment and beat on high for 1 minute or until loosened. Transfer to a piping bag fitted with a 1.5cm star nozzle. Keep in freezer until ready to use.
  • 8
    Half-fill a deep-fryer or saucepan with oil and heat to 170°C (a cube of bread will turn golden in 45 seconds when hot enough). In batches, fry dough, turning halfway, for 3-4 minutes or until golden. Remove with a slotted spoon and drain on paper towel. Toss in ginger sugar, then cut doughnuts into 3cm pieces.
  • 9
    Arrange on plates and pipe over soft serve. Top with sesame to serve.