• 50 g sugar (1/4 cup) 
  • 190 ml water, lukewarm (3/4 cup) 
  • 1 tsp active dry yeast or 16g (2 tsp) fresh yeast 
  • 3 eggs, free range 
  • 500 g all-purpose flour, plus for dusting (4 cups + 2 tbsp) 
  • 1 tbsp rum (optional) 
  • 1 tsp lemon zest 
  • 1 tsp salt 
  • 100 g butter, softened at room temperature (1 stick) 
  • 2 liters vegetable oil (1/2 gal) 

  • 80 g vanilla sugar (or vanilla seeds mixed with sugar) (1/2
  • 40 g corn starch (1/3 cup) 
  • 4 eggs 
  • 500 ml milk (2 cups) 
  • 50 g butter (1/2 stick)

  1. Add sugar and yeast to the lukewarm water in a large bowl.
    Allow it to sit for about 10 minutes or until the yeast starts to bubble. In a
    small bowl, beat the eggs. Cut the butter on small cubes.


  1. Water temperature should not be above 35°C / 95°F, or it
    will destroy the yeast.

  1. Add flour, eggs, rum and lemon zest to the yeast mixture in
    a large bowl. Knead well. After about 5 minutes, add the salt. Slowly
    incorporate the butter cubes and knead well with your hands or in a stand
    mixer. The dough has to be glossy and smooth.

  1. Cover the bowl with cling film and leave to proof at room
    temperature for about 2 hours, or until doubled in size. Punch down the dough,
    then re-cover the bowl. Put in the fridge to chill for 12 – 16 hours or

  1. The doughnuts will be more delicious and easily digested if
    you leave them to chill overnight. If you don’t have the time, leave that part

  1. The next day, take the dough out of the fridge and cut it
    into 70g pieces. Shape each piece into smooth, tight bun and place on a baking
    tray lined with parchment paper and dusted with flour. Leave plenty of room
    between the doughnuts to proof. Cover lightly with cling film and leave for
    about 2 hours, or until about doubled in size.

  1. Get a cast iron casserole (we are using the one linked in
    the tools and equipment section). Fill it up to the halfway point with
    vegetable oil. Heat the oil to 165 – 175°C / 330 – 350°F. Carefully remove the
    doughnuts from the baking tray, take care not to deflate them, and put them
    into the oil. Cover with a lid. Fry for 3 minutes on each side until golden
    brown. Don’t cover with a lid when you turn the doughnuts around. Remove from
    the oil and place on a tray lined with paper towels. Set aside to cool before

  1. Prepare the vanilla cream. Whisk together vanilla sugar,
    corn starch, and a pinch of salt in a saucepan. Whisk together milk and eggs in
    a separate bowl. Add milk mixture to the saucepan. Also, add the butter. Cook
    over medium heat until mixture comes to a boil, then lower the heat and cook
    for one minute. Remove from heat. Cover with plastic wrap, pressing it directly
    onto the surface of the vanilla cream to prevent a skin from forming. Just
    before using, whisk until smooth.

  1. Fill a piping bag with vanilla cream. Roll the doughnuts in
    sugar and pipe a generous amount of vanilla cream into each doughnut. Eat them
    right away or store in an airtight tin. Enjoy.

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