Fluffy Doughnuts with vanilla custard

Preparation:

1. Vanilla custard: Pour cream, milk, vanilla seeds and the empty vanilla pod into a saucepan and bring to the boil while stirring. Leave to simmer. Put the egg yolk and Hermesetas Gran-ulated in a bowl and mix well, then add the cornflour to the mixture. Stir in a small amount of the warm milk mixture and then add the entire mixture to the saucepan. Heat slowly at a low temperature until the custard thickens. Take the pan off the stove and leave to cool com-pletely. Remove the vanilla pod from the pan, put the custard in a bowl, cover with cling film and place in the refrigerator.
2. Doughnuts: Heat the milk and combine with the instant yeast in a bowl, then let rest for 5 minutes. Put the flour, Hermesetas Granulated and salt in a different bowl and mix well. Slowly stir in the yeast-milk mixture. Then add the eggs, one at a time while continuing to stir. Knead the dough for 5 minutes until you can shape it into smooth and firm balls. Gradu-ally stir in the butter, one spoon at a time, until all the butter has been added. Then stir faster until the dough becomes pliable. Cover the bowl with a damp cloth and leave to rest for an hour until the dough has doubled in volume.
3. Slap the dough onto a table and knead the air out of the dough, then return it to the bowl. Cover with cling film again and refrigerate overnight. Spread the dough on a floured surface and roll it out with a rolling pin until it is around 1.5 cm thick. Cut out circles 7 to 8 cm in di-ameter from the dough and place them on a baking tray lined with baking paper.
4. Cover the baking tray with a cloth and leave to rest for 30 minutes in a warm and dry loca-tion. Add oil to a pan and heat to 180 °C. Carefully add a few of the doughnuts that have fin-ished rising to the hot oil and deep-fry on both sides for one minute each. Repeat the pro-cess with the rest of the doughnuts. Add the vanilla custard to a piping bag with a star-shaped nozzle and fill the doughnuts with the custard by piping it in on the side.