Execution:

1. mixing & proofing.

• Combine the warm milk, sugar and yeast together, allow to bloom for 10-15 minutes.

• Add flour, and salt to the bowl of a stand mixer, fitted with the paddle attachment.

• While mixing on medium speed, slowly add the yeast & milk mixture.

• Once everything is incorporated, add the whole eggs, one at a time then add the egg yolk.

• After the eggs have been mixed, switch to a kneading attachment. Mix on medium speed for 5-6 minutes or until the dough starts to become smooth, occasionally scraping down the sides of the bowl.

• Add the butter 20g at a time, until incorporated, mix for another 6-8 minutes or until the dough is smooth and glossy.

• Remove the dough from the stand mixer bowl and shape into a tight ball.

• Place into a separate bowl, cover with plastic wrap and let proof in a warm environment for 1 hour, then transfer the bowl to the fridge to proof for an additional 4-8 hours.

2. shaping.

• Place the dough onto a lightly floured work surface, cut into 18 portions (40-50g each)

• Flatten each portion, fold each corner into the middle and pinch, flip over and form into a tight ball. Repeat with each portion.

• Once formed, place onto a generously floured tray and cover. Proof for 30 minutes at room temperature

3. frying.

• Fill a large pot halfway up with oil and heat to 325°F.

• Lightly flatten the ball of dough without deflating, fry for 2-3 minutes on both sides or until golden brown, working in batches. The internal should reach 185-190°F.

• If the inside is still raw, throw into a 350­°F oven for 5-10 minutes or until the internal temp is reached.

• Remove onto paper towel to absorb excess oil, then into caster sugar, then onto a wire rack to cool.

• Let cool for 10 minutes before filling.

4. storage.

• Store at room temperature, covered for 3 days, or in the fridge for a week.

chocolate ganache:

• Add chocolate to a bowl.

• Heat heavy cream in a saucepan over medium heat until bubbles start forming around the sides.

• Pour heavy cream over the chocolate and mix until smooth, add butter and a pinch of salt, mix.

• Place a layer of plastic wrap over the surface of the ganache, move to a fridge and let cool.

• Put a round piping tip into a piping bag, fill with ganache, stick the piping bag into the bottom of the donuts and fill.

vanilla & white chocolate pastry cream:

• Add milk, vanilla and cream to a saucepan and bring to a simmer.

• Whisk together cornstarch, sugar and egg yolks, whisk until you form a homogenous paste. Whisk for 1 -2 minutes or until lighter in colour and aerated.

• Once the milk has reached a simmer, temper the egg mixture by slowly drizzling in half of the milk into the eggs while constantly whisking.

• Add the mixture back to the saucepan, place over medium heat, continue to mix until the mixture becomes thick.

• Once thickened and the custard starts simmering, cook for an additional 2 minutes, remove from the heat and place the custard into a container, place a layer of plastic wrap over the surface, move to a fridge and let cool for at least 1 hour.

• Recommended; pass the cream through a sieve before storing, this will make it smoother.

• Put a round piping tip into a piping bag, fill with pastry cream, stick the piping bag into the bottom of the donuts and fill.

brown butter and caramel pastry cream:

• Put the butter in a saucepan over medium heat, let cook until it browns. Remove from the heat and let cool to room temperature.

• Place a saucepan over medium and allow it to heat for 30 seconds.

• Evenly sprinkle the sugar across the bottom of the pot, and allow the sugar to melt and brown around the edges, once this happens begin to stir with a rubber spatula.

• Cook the sugar until it gives off wisps of smoke and has achieved a deep amber colour.

• Carefully, deglaze the pot by slowly streaming in the milk and cream, once all the dairy has been added bring the caramel mixture to a simmer and add the vanilla.

• In the meantime, whisk together cornstarch, spices, sugar and egg yolks for 1 -2 minutes or until lighter in colour and aerated.

• Once the milk has reached a simmer, temper the egg mixture by slowly drizzling in half of the milk while constantly whisking.

• Add the egg mixture back into the saucepan, continue to whisk until the mixture becomes thick.

• Once thickened and the custard begins boiling, cook for an additional 2 minutes, remove from the heat.

• Add the browned butter and rum, whisk to combine, strain the mixture into a container and apply a layer of plastic wrap directly over the surface of the pastry cream, move to a fridge and let cool.

• Put a round piping tip into a piping bag, fill with pastry cream, stick the piping bag into the bottom of the donuts and fill.