Fry the donuts: preheat oil in a deep fryer or heavy saucepan to 180C.

Divide the RDM pizza dough into 15 small balls, each weighing about 20g.

Fry the dough balls in batches until golden brown and cooked through, then remove with a slotted spoon and drain on paper towels.

Toss the warm donuts in caster sugar mixed with cinnamon to coat.

Prepare the coffee caramel filling: in a small saucepan, combine brown sugar, cream, butter, brewed coffee and a pinch of sea salt. Whisk together over medium heat until well combined, then allow the mixture to reduce slightly to a caramel consistency. Set aside to cool.

Make the chocolate mousse: melt the dark chocolate in a heatproof bowl in the microwave, heating in short intervals. Stir in the olive oil, then add whisked cream and coffee, mixing until smooth and creamy.

Arrange the donuts on a platter and serve with caramel filling and chocolate mousse.