- Combine the following ingredients in a large bowl: 500g strong white flour, 50g caster sugar, 40g butter, 2 eggs, 2 x 7g sachets instant yeast, 150ml warm milk and 130ml water.
- Stir until a dough forms, then knead to combine. Transfer to a work surface dusted with flour and knead for 10 minutes until smooth and elastic.
- Place in a clean bowl, cover with a damp tea towel and leave to rise for one hour.
- Knead it again on a floured work top, then divide into 12 balls. Place on a baking tray and leave to rise for one hour.
- Heat a deep fat fryer or a pot filled with sunflower oil, to 180˚C. Gently lower each doughnut into the oil and cook for five minutes per side until golden brown. Set aside to cool.
Place 100g caster sugar in a shallow bowl. While the doughnuts are still warm, coat in the sugar. Use a small, sharp knife to cut a hole from the side and into the centre of each doughnut. Fill a piping bag with 100g raspberry jam and slowly pipe into the doughnut. Repeat with 100g of custard.
Maple bacon with whiskey cream
Cook six smoked streaky bacon rashers with 1 tbsp brown sugar in a pan until crisp. Leave to cool, then crumble into pieces. When the doughnuts are ready, heat together 90g softened butter and 150g sifted icing sugar until fluffy. Stir in 2 tbsp cream and 1 tbsp whiskey until smooth. While the doughnuts are still warm, use a small, sharp knife to poke a hole into the centre of each doughnut. Fill with the whiskey cream. In a saucepan over a low heat, melt together 200g sifted icing sugar, 80g maple syrup and 60g butter until smooth. Dip the doughnuts into the icing twice to get a thick layer, then sprinkle the bacon bits over the top.
Fill a piping bag with 200g Nutella. While the doughnuts are still warm, use a small, sharp knife to poke a hole into the centre of each doughnut. Fill with Nutella. Dust the doughnuts in sifted icing sugar until coated.
Fill a piping bag with 200g lemon curd. While the doughnuts are still warm, use a small, sharp knife to poke a hole into the centre of each doughnut. Fill with lemon curd. Whisk together 150g sifted icing sugar, 2 tbsp milk and 2 tsp vanilla extract until smooth. Dip each doughnut in the glaze to coat, then cover with chopped pistachios.
Beat together 100g softened cream cheese, 40g softened butter, 1 tsp vanilla, 100g sifted icing sugar and 6 crushed Oreos until smooth. Transfer to a piping bag. Use a small, sharp knife to poke a hole into the centre of each doughnut. Fill with the cookie cream. Whisk together 100g sifted icing sugar with 2 tbsp milk. Fill a shallow bowl with 10 roughly crushed Oreos. Drizzle the glaze over tops of the doughnuts, then dip each into the crushed Oreos.
While the doughnuts are proving, combine 125g plain flour, 100g caster sugar, ½ tsp cinnamon and ¼ tsp baking powder in a mixing bowl. Rub in 80g cold, cubed butter until crumbly. Spread onto a baking tray and bake at 180˚C/160˚C fan/gas mark 4 for 10 minutes, stirring halfway through, until golden and dry. Leave to cool. Use a small, sharp knife to poke a hole into the centre of each doughnut. Fill a piping bag with 200g apple sauce and slowly pipe into the doughnuts. Whisk together 50g sifted icing sugar, 1 tbsp milk and ½ tsp vanilla extract. Dip the doughnuts in the glaze, then sprinkle over the crumble topping.