To begin, make the dough for the doughnuts. Warm the milk until it feels just slightly warm to the touch. Remove from the heat and add the yeast, stirring to combine

In the bowl of a mixer fitted with a dough hook, combine the flour, salt, sugar and eggs (this can also be done by hand)

With the speed set on low (or stirring gently), pour in the milk and yeast mixture. Increase the speed to high (or knead) for about 10 minutes until the dough comes away from the side of the bowl and is smooth

Add the softened butter and mix until fully incorporated. Set aside in a warm place for 2 hours to prove

Knock back the dough and form into approximately 25 small balls. Place the balls on a tray, ensuring you leave plenty of space between them, cover lightly with a sheet of oiled cling film and set aside again to prove for a few hours, until doubled in size

Meanwhile, make the Mornay sauce. Melt the butter in a pan and add the flour, stirring vigorously to create a roux. Cook out for a couple of minutes, then add the grated cheese and stir until melted over a medium heat. Add the milk in small splashes, beating between each addition. Once incorporated add the cream, again adding a little at a time and stirring to combine between each addition

Cook the sauce over a low heat until thick and glossy. Stir in the salt and mustard

Preheat a deep-fryer of oil to 180°C

Deep-fry the doughnuts in batches for a few minutes until golden brown and cooked through. Drain on kitchen paper

Ensuring the Mornay sauce is warm but not so hot that you’ll burn yourself, transfer to a piping bag. Make a small hole in the base of each doughnut and fill generously with the sauce

Pipe a small dot of the sauce on the base of each plate to secure the doughnuts. Place the doughnuts on top, grate over plenty of Parmesan and serve