Once cooked, toss the doughnuts through the sugar and spice mixture and set aside.For the doughnuts, place the milk into a small saucepan and heat to 37°C.Cut the pineapple into 2 cm cubes and place into a medium bowl. Remove from the griddle and set aside, keeping warm. Remove from the oven and set aside to stand in the dish for 10 minutes before serving. Let it cook for about about four to five minutes.To serve, dust with cocoa powder or icing sugar and top with a scoop of creme Doughnut Kebab with Caramelised PineapplesDoughnut Kebab with Caramelised Pineapples Ingredients: Oil, for deep frying For the doughnut:220 ml milk 50 g butter, melted 2 eggs 15 gm dry yeast 35 gm castor sugar 300 gm plain flour For doughnut coating: 110 gm castor sugar 1 tbsp ground cinnamon ¼ tsp ground cloves 2 tsp ground nutmeg For caramelised pineapple: ½ pineapple, peeled 30 gm brown sugar ¼ tsp ground cinnamon ½ tsp ground ginger A pinch of ground cloves A pinch of ground cardamom MethodPreheat deep fryer to 180°C.

Add the pineapple cubes to the hot griddle pan and fry until golden and caramelised. Add the remaining ingredients and ratchet open end wrench manufacturers toss well to coat. Make a well in the centre. Now add the melted butter and stir to combine. Cover with a clean tea towel and set aside to prove for 45 minutes.To serve, thread three doughnuts onto a skewer, with a piece of caramelised pineapple in between each doughnut.For the topping, sprinkle the sugar and cocoa over the pudding mixture then gently pour the boiling water over the top.Place into the oven and bake for 30-35 minutes. Remove from the heat and whisk in the eggs, yeast and castor sugar.Place the flour in a large bowl and make a well in the centre.Ice cream bread IngredientsFor the pudding:150 gm self-raising flour110 gm castor sugar30 gm cocoa powder60 gm butter, melted and cooled125 ml milk½ tsp vanilla extract1 eggCocoa powder or icing sugar, to dust the topFor the topping:85 gm sugar2 ½ tbsp cocoa powder250 ml boiling waterTo Serve:Creme fraicheMethodPreheat oven to 160°C.

Use a spoon to combine, being careful not to over mix.Working in batches, carefully drop heaped teaspoons of the dough into the preheated deep fryer.Recipe courtesy: MasterChef Australia. Grease and line 6-8 cup ovenproof dish. Repeat this process to make 7 more skewers.For the pudding, sift the flour, sugar and cocoa into a mixing bowl and mix to combine. Remove from the oil and drain on paper towel. Serve with the warm butterscotch sauce in a jug on the side.Meanwhile, for the doughnut coating, place the castor sugar, cinnamon, cloves and nutmeg in a large bowl.Pour the mixture into the greased ovenproof dish and use the back of a spoon to flatten the surface. Mix well to combine.For the caramelised pineapple, pre-heat a griddle pan over medium heat.In a separate bowl, whisk the butter, milk, vanilla and egg and gradually pour into the well. Whisk in this mixture until the dough has minimal lumps