DOUGHNUTS

1. Place the baker’s flour, sugar (A), instant yeast, egg, warm milk and vanilla bean paste into the bowl of a stand mixer fitted with a dough hook and mix on low speed for 5 minutes, until the dough comes together.
2. Increase to medium-high speed and continue to mix for 3 minutes.
3. Add the room temperature butter and continue to mix until the dough is completely smooth, scraping down the sides of the bowl with a spatula as required.
4. Transfer the dough into a bowl, cover the bowl with plastic wrap, and allow to double in size at room temperature. This will take approximately 3 hours depending on your ambient room temperature.
5. Once doubled in size, knock back the dough and divide it into 6 equal portions.
6. Roll each portion into a ball and place onto squares of baking paper. Cover loosely with plastic wrap and allow to rise again at room temperature.
7. Heat the vegetable oil to 165°C.
8. To fry the doughnuts, place each doughnut into the hot oil and gently remove the baking paper. After 2-3 minutes, once the bottom is golden-brown in colour, gently flip the doughnut to fry the other side.
9. Combine the sugar (B) and cinnamon in a bowl. Toss the fried doughnuts through the cinnamon sugar mixture.

VANILLA PASTRY CREAM

1. Place the egg yolks, sugar and cornflour into a bowl and whisk by hand to combine.
2. Place the milk and vanilla bean paste into a saucepan and bring to the boil.
3. Pour the hot milk and vanilla over the egg mixture while whisking.
4. Return the mixture to the saucepan and continuously whisk over low heat until it comes to a boil.
5. Transfer into a bowl, add the butter and whisk to incorporate.
6. Cover with plastic wrap touching the surface of the custard and place into the refrigerator to chill.
7. Prior to using, fold the semi-whipped cream through the custard.

CHERRY COMPOTE

1. Place the cherries and sugar into a saucepan and bring to the boil.
2. Continue to cook until the mixture reaches 103°C.
3. Transfer the compote into a bowl and allow to cool completely in the refrigerator.

Note: If you do not wish to make the cherry compote, you can simply use store-bought jam.

ASSEMBLY

1. Transfer the prepared vanilla pastry cream and cherry compote into separate piping bags.
2. Pipe the 2 fillings into the fried doughnuts.

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