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. Continue to 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 and roll each one into a tight ball.

• Place the balls onto a baking tray dusted with flour and cover loosely with plastic wrap, let proof at room temperature for 15 minutes.

• Working at one ball of dough at a time, slightly flatten each ball, fold and pinch two ‘corners’ of the dough together and repeat on the opposite axis, (fold & pinch 12 & 6, then fold & pinch 3 & 9 together.), then twist creating a tight skin on each donut.

• Place the dough, pinched side down onto another baking tray, uncovered and let rise for 10 more minutes.

• Optionally you can create a 1.5” circle cutter to create donut holes.

3. frying.

• Fill a Dutch oven/large pot halfway up with oil and heat to 160-165°C/325°F.

• Fry each donut for 2-3 minutes then flip once golden brown and fry for an additional 2-3 minutes, working in batches.

• Place the finished donuts onto paper towel to absorb excess oil, toss in caster sugar while still warm and let cool on a wire rack.

• Once cooled for roughly 5 minutes you can fill them with either chocolate ganache or vanilla custard.

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 an additional 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 and continue to mix until the mixture becomes thick.

• Once thickened and the custard begins boiling, 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.

• 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, spiced, caramel pastry cream & maple glaze:

• To make brown butter, cube the butter and put it in a saucepan over medium heat. Once the butter has melted, start swirling the pan occasionally. The butter will foam heavily, and after this stage, the milk solids will develop a dark brown color, accompanied by a rich nutty and sweet aroma. Be attentive and remove the saucepan from the heat promptly, as the butter can transition from brown to burnt within seconds at this point.

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

• Evenly sprinkle the sugar across the bottom of the pot, 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. The lighter the caramel the sweeter it will be and cooking it darker results in a deeper, slightly bitter flavour.

• 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 meantine, whisk together cornstarch, sugar and egg yolks, whisk until you form a homogenous paste. Whisk for an additional 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.