Doughnut Fillings

For the strawberry jam doughnuts

1. In a saucepan, gently warm the strawberry jam, or your favourite flavour, over a low heat.
2. Place the jam into a piping bag fitted with a nozzle such as the Stainless Steel Piping Tube. Make a hole in the crease of each doughnut, around the white line between the fried top and bottom, and pipe around 3 tbsp jam into each doughnut.

For the creamy vanilla custard doughnuts

1. In a saucepan, slowly bring the milk just to the boil over a gentle heat.
2. Meanwhile, place the vanilla, egg yolks and 65g caster sugar in a bowl and mix for a few seconds, then sift in the flour and mix again.
3. Pour the just boiling milk over the yolk mixture, whisking continuously to prevent curdling, then return the mixture to the saucepan. Cook over a medium heat, whisking constantly for about 5 minutes, until very thick.
4. Pour the custard through a fine sieve into a bowl. Cover the surface of the custard with cling film to prevent a skin forming. Leave to cool, then refrigerate.
5. Whip the cream and the 2 tbsp sugar together until thick but not over-whipped, and fold into the chilled custard.
6. Place the custard into a piping bag fitted with a nozzle such as the Stainless Steel Piping Tube. Make a hole in the crease of each doughnut, around the white line between the fried top and bottom, and pipe custard into the doughnut until swollen.