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• 300g strong white bread flour
• 60g vanilla caster sugar (plus extra for dredging)
• 1 tsp fine sea salt
• 15g fresh yeast, crumbled (ask at your local supermarket bakery, alternatively use 7g fast action dried yeast)
• 2 medium eggs
• 125ml whole milk
• 60g unsalted butter, diced and at room temperature
• 2L vegetable/sunflower oil for frying
For the chocolate Amaretto filling: For the toffee maple custard filling
• 250g pot fresh custard (go for the luxury versions with vanilla seeds
• 200g dark chocolate, broken into small pieces
• 2 tablespoons of Amaretto
•
• For the toffee maple custard filling
o 250g fresh custard
o 200g white chocolate, broken into pieces
o 1 tablespoon maple syrup
o 2- 3 tablespoons toffee sauce (shop bought)
o

1: Put all your dough ingredients, except the butter, into the bowl of a mixer with the beater attachment fitted and beat on medium speed for about 8 minutes.
2: Very gradually add the butter waiting for each piece to be fully incorporated before adding the next. Once all incorporated beat on high speed for five minutes then cover the bowl with cling film and leave to rise for 2 hours or until it has doubled in size.

3: Turn the dough out onto a well floured surface, it will be quite sticky. Flour your hands and using a sharp knife divide the mixture into roughly equal pieces.
4: Gently pull the edges of each piece underneath to form a ball then carefully roll the ball under the palm of your hand, it doesn’t have to be perfect, it will be quite sticky so make sure your hands and work surface are well floured. Place each ball on a very well floured baking tray making sure you leave plenty of room around each one as they will spread out during the prove.
5: Flour the tops and cover lightly with cling film, leave for a couple of hours.
6: Heat your oil to 160-170C using either a deep fat fryer or large saucepan with a thermometer in it, I use a saucepan and keep taking it off the heat during cooking to maintain that temperature range. Fry your doughnuts about 2 or 3 at a time depending on the size of the fryer, have a digital timer ready and allow them to cook for just 2 minutes on each side. Remove from the oil and drain on kitchen towel before dredging and rolling in the caster sugar whilst still warm.

7: Once all your doughnuts are done and cooling, make your fillings. divide the 500g post of custard between two small saucepans and add the filling ingredients to each one, heat gently whilst stirring until the chocolate is melted then put the mixtures into piping bags or sneezy bottles, allow to cool.
8: Once everything is cool use a skewer or chopstick to make a hole around the pale middle ring of each doughnut and fill with some custard. These definitely need to be eaten the day you make them and the fresher the better.