Ingredients

• 4 tsp malted milk powder
• 250ml/9fl oz full-fat milk
• 250ml/9fl oz double cream
• 6 free-range egg yolks
• 100g/3½oz caster sugar
• 1kg/2lb 4oz strong white bread flour
• plus extra for dusting
• 100g/3½oz caster sugar
• 250g/9oz butter
• plus extra for greasing
• 600ml/1pt 1fl oz milk
• 18g fresh yeast
• 200g/7oz demerara sugar
• 1 tbsp ground cinnamon
• 200g/7oz icing sugar
• 2 tbsp bourbon whiskey

Directions

• For the ice cream
• in a saucepan
• whisk the malted milk powder with a splash of milk until dissolved
• then add the remaining milk and the cream and bring the mixture to a simmer.
• In a bowl
• whisk the egg yolks and caster sugar until pale and fluffy
• then pour the warm milk mixture over the egg mixture
• whisking continuously until well combined.
• Return the mixture to the saucepan and cook over a gentle heat
• whisking all the time
• until the mixture thickens just enough to coat the back of a spoon.
• If using a Pacojet machine
• fill (but do not overfill) the container
• then place it in the freezer for at least 4 hours
• or until frozen solid. Alternatively
• pour the mixture into an ice cream machine and churn until frozen
• then transfer the ice cream to an airtight
• freezeable container and freeze until needed.
• Meanwhile
• for the doughnut
• mix the flour and sugar in a large mixing bowl
• or in the bowl of a free-standing mixer.
• Heat 100g/3½oz of the butter and half of the milk in a saucepan over a low heat. When the butter is just melting
• remove the pan from the heat and whisk in the yeast until dissolved. Set aside.
• Add the remaining milk to the pan containing the yeast mixture
• then pour all of the liquid over the dry ingredients. Mix for 5 minutes in the free-standing mixer or using an electric whisk fitted with a bread hook attachment
• on a medium speed
• until the mixture has come together as a soft
• sticky dough. Alternatively
• knead by hand on a lightly floured work surface for 5 minutes.
• Place the dough into a large bowl and cover with cling film
• then set aside at room temperature to prove for 1 hour
• or until well risen
• spongey and nearly doubled in size.
• Grease the insides of a 38cm/15in deep-sided
• non-stick cake tin with butter
• and grease the outside edge of a 12.5cm/5in cake tin or ovenproof ramekin. Place one inside the other.
• Melt the remaining 150g/5oz of butter and pour into a large
• high-sided roasting tray.
• Mix together the demerara sugar and cinnamon in another high-sided roasting tray.
• Turn out the proved dough onto a lightly floured work surface. Knead it gently for a couple of minutes until smooth and elastic
• then roll it into a big bun shape. Using a pair of scissors
• snip the dough in the centre to create a hole reaching all the way from the top to the bottom of the bun; use your fingers to gently increase the size of the hole.
• Dip the monster doughnut into the melted butter until completely coated
• then dust it on all sides with the cinnamon sugar. Transfer the doughnut to the prepared tin
• easing the doughnut hole around the smaller cake tin or ramekin. Cover the doughnut loosely with cling film and set aside at room temperature for 40-45 minutes
• or until the dough is well risen.
• Preheat the oven to 180C/160C Fan/Gas 4.
• When the monster doughnut has proved
• remove the cling film and bake in the oven for 25-30 minutes
• or until golden-brown on top and cooked through. Carefully remove the inner tin
• then turn the whole doughnut out onto a large serving platter.
• Stir the icing sugar and bourbon together in a bowl until smooth
• then spoon the mixture into a small piping bag and drizzle it over the top of doughnut.
• Fill a ramekin small enough to fit inside the doughnut hole with the ice cream. Serve immediately.