Strawberry

Combine flour, semolina and salt in a large bowl. In a medium jug, combine warm water, yeast, sugar and oil. Set aside for 3 minutes or until foamy.

Make a well in centre of flour mixture and gradually pour in yeast mixture. Using your hands, gradually combine ingredients to form a dough.

Turn out dough onto a lightly floured surface and knead for 5 minutes or until smooth. If dough is too sticky to work with, add up to 100g extra flour.

Lightly grease a large bowl with extra oil. Transfer dough to bowl, then cover with plastic wrap. Set aside in a warm and dry place for 45-60 minutes or until dough has doubled in size.

Dust an oven tray with extra semolina. Turn out dough onto prepared tray and shape into a rough oval. Dust with a little more extra semolina, cover with a clean dry tea towel and set aside to prove for 20 minutes.

Meanwhile, preheat oven to 180°C. Toss strawberry rounds with vinegar and 2 Tbsp of the icing sugar in a large bowl.

Stud dough with strawberry rounds, poking into indentations to stop dough from rising while baking. Dust with 1 Tbsp of the remaining icing sugar and drizzle over a little of the bowl juices from strawberries. Bake for 25-30 minutes or until golden.

Dust with remaining sugar and scatter over basil leaves. Slice into pieces and serve.

Combine yeast, 2 tsp caster sugar, milk and 1/3 cup (80ml) lukewarm water in a jug. Stand in a warm place for 10 minutes or until frothy.

Meanwhile, place flour and remaining 1/3 cup (75g) caster sugar in a stand mixer fitted with the dough hook. Add yeast mixture and egg yolks, and knead until combined. With the motor running, add butter, 1 piece at a time, kneading well after each addition. Knead for 10 minutes or until butter is completely incorporated and dough is smooth and elastic (or knead by hand). Transfer to a greased bowl. Cover and set aside in a warm place for 1 hour or until doubled in size. Divide dough into 14 even pieces, roll into tight balls and place on a greased tray. Cover and set aside for 20 minutes or until risen slightly.

Meanwhile, to make the cheesecake filling, in the cleaned stand mixer fitted with the whisk attachment, whisk cream cheese, sour cream, 1 tbs icing sugar and vanilla until smooth. Transfer to a piping bag fitted with a 1.5cm plain nozzle.

To make the strawberry filling, combine strawberries and remaining 2 tsp icing sugar in a bowl and transfer to another piping bag fitted with a 5mm plain nozzle. Half-fill a large saucepan or wok with oil and heat to 160°C (a cube of bread will turn golden in 3 minutes when oil is hot enough). Place extra caster sugar on a plate. In batches, fry doughnuts, turning halfway, for 8 minutes to cook through. Toss hot doughnuts in extra caster sugar, then drain on paper towel. Insert a knife into each doughnut to create a hole.

Pipe in cheesecake filling, then strawberry filling. Scatter with ground dried strawberries, if using, to serve.