Servings 12 / Prep time 35 mins, plus proving time / Cook time 35 mins

Doughnuts

1. Mix together the flour, yeast and sugar in a large mixing bowl.
2. Add the eggs and warm milk.
3. Mix together for 5 minutes. We used the dough hook on a stand mixer.
4. While the mixer is still running, add a small amount of butter at a time until all the butter has been incorporated.
5. Continue mixing for a further 5 minutes until the dough is smooth and springs back when poked.
6. Transfer the dough to a well oiled bowl and cover with cling film. Set aside until double in size.
7. Knock back the dough and knead it a few times.
8. Return to the oiled bowl, cover with cling film and chill in the fridge overnight.
9. Roll out the dough until it is around ½ inch thick.
10. Using a 3 inch round cookie cutter, cut out 12 discs of dough.
11. Place each disc on an individual square piece of greaseproof baking paper.
12. Cover the dough with a clean kitchen towel and let it rise until double in size.
13. Pour the oil into a large pan, you want the oil to be approx. 3 inches deep.
14. Heat the oil to 175°C.
15. Carefully lower your doughnuts in small batches into the oil and use tongs to remove the paper.
16. Cook on each side for 2 minutes.
17. Remove the doughnuts using a spider strainer and cool on a wired rack before filling with the caramel custard.
    

Caramel Custard

1. Add the milk to a saucepan and bring to a gentle simmer over a medium heat. Do not boil.
2. While the milk is heating, whisk the egg yolks, sugar and cornflour in a separate bowl until pale.
3. Pour the hot milk over the egg mixture while continuously whisking.
4. Mix in the caramel flavouring.
5. Pour the mixture back into the saucepan and while stirring, heat for approx. 10 minutes until very thick.
6. Remove from the heat and stir in the butter.
7. Pass the custard through a sieve and place a sheet of cling film on the surface of the custard.
8. Cool to room temperature and then chill in the fridge for 2 hours.
9. Add the caramel custard to a piping bag and snip off the end.
10. Using a knife, make a cut into the side of each doughnut and fill with the caramel custard.
11. Sprinkle a thick layer of sugar on top of the doughnuts and caramelise using a kitchen blow torch.

Best enjoyed fresh.