Ingredients

For the Doughnut Dough:

• 150ml Lukewarm Water
• 500g Strong Bread Flour
• 60g Caster Sugar
• 10g Fine Salt
• 14g Fresh Yeast*
• 4 Large Eggs
• 130g Unsalted Butter – Room Temp

• 630g Whipping Cream
• 35g Milk
• 1 Vanilla Pod – Scrapings and Pod
• 2g Roasted Vanilla Powder (Optional)*
• 70g Caster Sugar
• 130g Yolk
• 7g of Leaf Gelatine

• 165g Glucose
• 325g Caster Sugar
• 50g Honey
• 60g Water
• 15g Bicarb

Tools

• Chef Sized Stainless Steel Dough Hook
• Whisk (Chef XL)

Method

For the Doughnut Dough:

1. In the bowl, firstly weigh the sugar and salt, followed by the flour and lastly the yeast (to make sure the yeast and salt are kept separate)
2. Start combining with the dough hook and slowly add in the eggs, followed by the tepid water
3. Mix on a low-med speed for around 8-10 minutes until a tighter ball forms around the hook
4. Turn the mixer off and let the dough rest and relax for a minute
5. Turn it back on to a low speed and start adding the soft room temperature butter a little at a time
6. Once all the butter has been added, mix at a slightly higher speed for approx. 5 minutes until the dough is smooth, shiny and elastic.
7. Scrape down the bowl and cover with clingfilm
8. Return to the mixer and use the proving setting until dough has doubled in size.
9. Knock back the dough and knead a little for a minute or two
10. Return to the bowl and cover again.
11. Prove again until doubled
12. Portion the dough to 50g and using the palm of your hand slowly shape the dough into tight balls
13. Leave to prove on a greased and floured tray, cover lightly with greased clingfilm until doubled in size
14. Meanwhile, heat the fryer to 180’C
15. Fry 2-3 doughnuts at a time for 2 minutes on each side
16. Roll in caster sugar whilst still a little warm
17. Leave to cool and then fill with the custard (recipe below)

1. Combine the milk, cream and vanilla
2. Bring up to a gentle steaming simmer
3. In a bowl whisk the yolk and sugar together
4. Bloom the gelatine in ice cold water until soft
5. Pour the steaming cream mix over the whisked yolk and sugar
6. Combine and cook out over a low heat to 82’C
7. Add the bloomed gelatine
8. Combine with the handheld mixer
9. Strain the mix and set overnight
10. Knock back on the machine until creamy and shiny
11. Pipe into the doughnuts

1. Prepare a high sided heat proof tray of at least 30x20cm, start by greasing the surface with oil or butter and take a large square of greaseproof, crumple it up and then spread it out and line the tray, it needs to go well over the edges to control the expanding honeycomb
2. In a large heavy bottomed stock pot combine all the ingredients apart from the bicarb, whisk a little so the caster sugar starts to dissolve.
3. Put on to the highest heat to rapidly cook the mix
4. Use a sugar thermometer to bring up to exactly, 160’C
5. Sift in the bicarb once it’s at temperature and whisk to combine for at least 5 seconds.
6. Then carefully pour out into the prepared lined tray, leave to set and cool for an hour.
7. Once cool store in an airtight container otherwise it will absorb the moisture from the air and go sticky within hours.
8. To finish the doughnuts, pop the whisked cremeux into a piping bag with a nozzle, push the head of the nozzle into the doughnut along the seam and pipe until bursting, over fill somewhat so you can stick a nice chunky bit of honeycomb on to it.

Chef's Notes:

1. Fresh yeast, can be bought from most independent bakeries and in some supermarkets.
2. To make the Vanilla Powder, store all your leftover Vanilla Pods once you’ve accumulated a few, roast them off at 180’C for 5 minutes until aromatic, and go crispy once cooled, blitz in a food processor.