Doughnuts with vanilla custard cream

1.Place the doughnut balls on a greased tray and set aside to rise.

2.Put sugar and cinnamon in a shallow container and mix well.

3.While the dough is rising, make the vanilla custard cream. In a medium-sized bowl, beat yolks and sugar until pale. Sift in cornflour and whisk until it is all combined.

4.Put the milk in a saucepan, heat until just about to boil, then pour into the egg mixture, stirring to combine. Tip the mixture back into the saucepan and stir constantly over low heat until the mixture thickens. Stir in vanilla essence, then cover and refrigerate until cool.

5.When the custard has cooled, place a sieve over a bowl, tip the custard into the sieve and press it through using a scraper or the back of a spoon. Using a balloon whisk, whisk cream into sieved custard. (Sieving the custard lightens it, making it easy to whisk in the whipped cream.)

6.When the doughnuts have doubled in size, cook in hot oil using the method described for the Doughnut Dough. Drain on crumpled paper towels and, while still warm, toss in cinnamon sugar. Cool.

7.Split the cooled sugared doughnuts vertically, but not all the way through. Using a piping bag or spoon, fill the split with vanilla custard cream.