1. Whisk 2 tbsp of the flour and the milk together in a medium, heavy-based saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and just comes to a boil. Remove from the heat and transfer to a large bowl. Whisk in the butter until melted and combined, and leave to cool to lukewarm, whisking occasionally.

2. Whisk the egg yolk into the lukewarm milk mixture and then add the remaining flour, panela, yeast and crumbled Murray River Salt Flakes. Mix to form a dough, cover with a damp tea towel and set aside for 10 mins.

3. Turn the mixture onto a lightly floured surface and knead for 5 mins or until quite smooth don' be tempted to add lots of flour. The dough will become less sticky as you knead it. Place the dough in a clean bowl. Cover and set aside in a warm place to prove for about 1 hour or until the dough doubles in size. The time will depend on the temperature.

4. Meanwhile, to make the ricotta cream, place the That’s Amore Cheese Ricotta Delicata and maple syrup in a bowl. Blend with a hand mixer (I love Smeg™s electric hand mixer) until smooth and whipped. Scoop the ricotta cream into a bowl, fold in the Tuckers Quince & Wattleseed Paste and refrigerate until required.

5. To prepare the balsamic strawberries, place the Driscolls Strawberries and Mazzetti Aged Balsamic Vinegar Black Label in a small saucepan. Bring to a simmer, stirring, and cook for 2-3 mins or until the strawberries just begin to soften and the mixture thickens slightly. Set aside to cool.

6. Turn the proved dough onto a lightly floured surface. Knead the dough very gently for 5 secs or until smooth. Cover and rest the dough for 5 mins to relax. Pat the dough out into a circle about 1.5cm thick and cut out as many rounds as you can using a 5.5cm round cutter. Put the rounds on a tray lined with baking paper and cover loosely with a damp tea towel. Set aside in a warm place for about 30 mins or until risen slightly. Knead the remaining dough together gently, rest for a few mins and cut more rounds. You should end up with about 16. (Alternatively, divide the dough into 16 even pieces and fold each into a ball, pinching the dough at the bottom, making sure the surface is taut.)

7. Add enough oil to a large saucepan to reach a depth of 6cm. Heat to 160°C on a cooking thermometer over medium-high heat. Add 2-3 donuts to the hot oil and cook for about 2 mins each side or until puffed, deep golden brown and cooked through. Use a slotted spoon to transfer to a plate lined with a paper towel. Repeat with the remaining dough.

8. Toss the warm donuts in the extra panela to coat, then set aside to cool slightly. Cut a small wedge from the top of each doughnut with a small, serrated knife. Spoon the ricotta cream into the doughnuts and top with a spoonful of balsamic strawberries. Garnish with some mint leaves.