Rhubarb and custard doughnuts

1. 1
   Step 1

   Gently heat the milk (75 ml) in a saucepan until just steaming. Remove from the heat and let it cool to room temperature.

2. 2

   Step 2: Mix the dry ingredients

   In the bowl of a stand mixer, stir together the flour (250 g), sugar, salt (¼ tsp), and yeast (7 g).

3. 3

   Step 3: Form the dough

   Fit the mixer with a dough hook. Start mixing on a low speed, gradually adding in the milk (75 ml) and eggs (2). Knead for around 10 minutes, until the dough is smooth and elastic.

4. 4

   Step 4: Add the butter

   With the mixer running, gradually add the softened butter (60 g) and mix for another 5 minutes until fully incorporated.

5. 5

   Step 5: First proof

   Lightly oil a clean bowl. Place the dough inside, cover, and leave to rise in a warm spot for about 1 hour, or until doubled in size.

6. 6

   Step 6: Shape the doughnuts

   Divide the dough into 8 equal pieces. Roll each into a ball and place onto a parchment-lined tray, spaced well apart. Flatten each ball slightly with your hand. Cover and leave to rise for 30 minutes.

7. 7

   Step 7: Fry

   Heat the oil to 165°C (330°F). Fry the doughnuts in batches, 3 minutes on each side, until golden brown. Drain on kitchen paper, then toss in caster sugar (35 g) while still warm. Allow to cool fully before filling.

8. 8

   Step 8: Prep for filling

   Using a chopstick or similar tool, poke a hole in the side of each doughnut and gently wiggle it around to create a cavity inside (see video for guidance).

Custard filling

1. 1
   Step 1

   In a bowl, whisk together the egg (2) yolks (4 yolks), sugar, flour (250 g), cornflour (15 g), and vanilla until smooth and pale.

2. 2
   Step 2

   Heat the milk (75 ml) in a saucepan until just about to boil. Slowly pour half into the egg (2) mixture while whisking constantly, then return the mixture to the pan with the remaining milk.

3. 3
   Step 3

   Cook gently over low heat, whisking constantly, until the custard thickens.

4. 4
   Step 4

   Pass through a sieve into a bowl. Press a sheet of parchment paper directly onto the surface to prevent a skin forming. Cool for 10 minutes at room temperature, then chill completely in the fridge.

Rhubarb purée

1. 1
   Step 1

   Combine all ingredients in a saucepan. Cook over medium heat until the rhubarb (200 g) has fully broken down and the mixture becomes syrupy - about 10 minutes.

2. 2
   Step 2

   Blend until smooth, then pass through a sieve. Allow to cool completely.

3. 3

   Step 3: To fill the doughnuts

   Fill one piping bag with the rhubarb (200 g) purée and another with the chilled custard.

4. 4
   Step 4

   Pipe a little rhubarb (200 g) into the center of each doughnut, then follow with the custard, filling until just overflowing.