• Doughnuts

1. In a large bowl, add all the dry ingredients. Give them a good mix.

2. Make a well, add in the warm milk. Make sure your milk is not cold, but lukewarm. Mix until it comes together as a dough.

3. Transfer onto a working top. Spread the softened butter. At this stage the dough will change from very dry to very wet. Do not attempt to add in flour. The amount of butter is to give the dough moisture which will result in soft bread.

4. Keep kneading for about 20 minutes until the dough is smooth and soft. Do the test by pulling a bit of dough, if the window pane doesn’t break easily, the dough is good to go.

5. Fold in the dough into a ball shape. Place it into a greased large bowl. Cover with cling film and let it sit for about 45 minutes, or until the size is doubled.

6. While waiting for the dough to rise, let’s work on the custard cream.

• Custard Cream

1. In a small pot, add milk and butter. Bring the mixture over a low heat until the butter is melted. The mixture should only be hot but not boiling. Off the heat, set aside for a moment.

2. In a bowl, add the yolks and sugar. Mix until combined.

3. Gradually add in the flour while you keep stirring, this is to prevent lumps.

4. Add in the hot milk mixture. Stir continuously to prevent lumps.

5. Strain the mixture back into the pot. Cook only low heat and stir continuously. Cook it until the mixture is thickened. Once thickened, remove from the heat and strain it again to move the lumps.

6. Cover with cling film directly on top of the cream to prevent formation of skin.

7. Set aside to let it cool and while working on the next step.

• Back to the Doughnuts

1. One hour later, the dough has risen and double in size.

2. When you poke a hole in the middle, the dough will remain its shape and not deflate, that is a good sign.

3. Transfer the dough on a working top. Push out all the air.

4. Use a weighing scale to divide a small portion evenly. You can do whatever size of doughnuts you desire. I weigh 40g each which yield about 12 pieces of doughnuts. (relatively good size per person)

5. For the individual portion of dough, push out the air, fold it into a ball shape. Pinch and seal up the openings of the ball.

6. Set them aside and let it rest for about 30 minutes.

7. After 30 minutes, heat the oil to about 140°C/285°F. It’s ok if you don’t have a thermometer. The oil shouldn’t be too hot, or it will burn the dough while it’s still not cooked in the inside.

8. Gently place the ball shape doughnuts into the heated oil. Fry them for about 2-3 minutes on each sides.

9. Remove the cooked doughnuts and place them onto a plate.

10. While the doughnuts are still hot, dip them into a bowl of sugar and cinnamon powder mix. Coat the entire doughnuts with the sugar mixture.

11. Use a chopstick to poke a hole on the side for the cream insert.

12. Serve the doughnuts while it’s hot.

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Storage: If you plan to eat them the following day, do not fill the fillings or coat with sugar as yet. Preheat you oven full blast (the highest heat) for about 7 minutes. Turn the heat off, then put your doughnuts into the oven and keep them in there for about 7 minutes. You’ll probably get back the same warm and crispy soft texture again. Then coat with sugar and fill with cream.