Strawberry doughnuts with whipped cottage cheese

Defrost the dough, ideally overnight, according to pack instructions until puffed up inside the pack. Finely chop half the strawberries and put into a small bowl with 1 tbsp icing sugar and 1 tsp vanilla paste. Stir and set aside to briefly macerate. This will be the filling.

Divide each dough ball into 5 equalsized pieces. Flatten each into a disc, 8-9cm in diameter. Drain the excess juice from the chopped strawberries, spoon a teaspoon of strawberry filling into the centre of each circle, then pull the sides of the dough up over the filling and pinch to seal. Repeat with the remaining dough.

Arrange the dough balls on a baking tray lined with baking paper, cover loosely with greased clingfilm or a clean tea towel and leave to prove for around 30 minutes, until slightly risen.

Meanwhile, place the cottage cheese into a blender with the remaining icing sugar and vanilla paste. Blitz until smooth, then chill until ready to serve. Preheat the oven to 200ºC, gas mark 6.

Brush the doughnuts with the melted butter and bake for 12-15 minutes in the oven until puffed and golden. While still hot from the oven, brush again with melted butter, then roll in caster sugar. Serve warm with the cottage cheese dip and remaining strawberries, halved or quartered, on the side.