- 550g/ 1 1/4lb plain flour, plus extra for dusting
- 50g/ 1 4/5oz caster sugar
- 2 x 7g /1/5oz sachets of easy blend dried yeast
- 125ml/ 1/2 cup milk
- 2 large eggs
- 50g/ 1 4/5oz butter, melted
- 100ml/ 1/2 cup water
- Sunflower oil, for frying
For the filling:
- 175ml/ 4/5 cup milk
- 50g 1 4/5oz caster sugar
- 3 large egg yolks
- 1 tablespoon cornflour
- 1 tablespoon butter
- 1 teaspoon of vanilla extract
- Blackberry jam, strained through a sieve
- To make the doughnuts, place the flour, caster sugar and yeast in a large mixing bowl and make a well in the centre.
- Add the milk, eggs, and butter to the bowl together with the water and, using your hands or a wooden spoon, combine the ingredients until you have a dough. It is a little sticky to work with but resist adding too much extra flour.
- Turn the dough out onto a floured work surface and knead for 8–10 minutes until it becomes smooth and elastic. Form the dough into a smooth ball and place it back in the bowl. Cover with cling film and leave in a warm, dark place to rise for about 50 minutes until the dough has doubled in size.
- When the dough has risen, punch it down and divide into 12 equal pieces and shape into balls. Transfer them to a baking tray dusted with a little flour, cover with a damp cloth and leave to rise again for 30 minutes.
- Meanwhile, prepare the custard filling. Place the milk in a saucepan and gently heat until it just boiling, then remove from the heat.
- Whisk the caster sugar and egg yolks in a bowl until they are pale and then mix through the cornflour. Slowly pour the hot milk into the egg mixture, whisking until it is all incorporated.
- Pour the mixture back into the saucepan and simmer over a low heat, whisking until thickened. Remove from the heat and rub the top with a little butter to prevent a skin forming, allow to cool and cover with cling film. Firm up in the fridge.
- Cook the doughnuts in batches in a deep-fat fryer or a large saucepan filled with sunflower oil at 180ºC/356°F for 2–3 minutes on either side or until golden brown.
- Drain on a plate lined with kitchen paper and allow to cool.
- Transfer the custard to a piping bag fitted with a plain 5mm nozzle and inject it into the side of each doughnut. Repeat this process with the blackberry jam. The doughnuts are best eaten straight away!
Read more: Doughnut Cake Pops
Donal Skehan is a home cook, food writer and television presenter.Check out Donal's Facebook, Twitter, and website and make sure to subscribe to his YouYube channel for more culinary tips, recipes, and food travels.