Cardamom, coffee and milk chocolate doughnuts

Method

• step 1

  To make the custard, put the milk, coffee, vanilla and half the sugar in a large pan over a medium heat, and bring to a simmer. Remove from the heat and cover with a lid. Set aside to infuse for 1 hr.

• step 2

  Meanwhile, whisk together the remaining sugar and cornflour in a large bowl. Add the egg yolks and whole egg, and whisk until smooth. Pour the infused milk through a fine mesh sieve into the egg mixture, whisking to combine. Press onto the back of the coffee grounds to extract as much milk as possible, then discard the grounds. Pour the mixture back into the pan over a medium heat. Cook, whisking constantly, until the custard is bubbling and has thickened considerably. Scrape into a bowl and whisk in the butter and a pinch of fine sea salt. Cover and chill for at least 2 hrs.

• step 3

  For the brioche dough, put the flour, sugar, salt and yeast in the bowl of a stand mixer, and stir to combine. With the dough hook attached, add the eggs and milk, and mix on medium speed until combined. Continue kneading for 10 mins or until the dough is smooth and elastic. Add the butter and continue kneading for up to 10 mins until the butter has fully absorbed.

• step 4

  Remove the dough and form into a neat ball. Put it into a lightly oiled bowl, seam-side down, cover and set aside for 1 hr or until doubled in size.

• step 5

  Punch down the dough and divide into 10 even pieces. Form each into a neat ball and put onto a square of baking paper. Lightly cover with a slightly damp tea towel and leave for 35-45 mins or until risen and puffy.

• step 6

  Meanwhile, make the chocolate filling. Melt the chocolate using either a bain marie or in short bursts in a microwave. Heat the cream in a small pan until just at a simmer. Remove and pour the cream over the chocolate in three additions, stirring well between each. Don’t worry if the ganache looks grainy, once all of the cream has been added it will be smooth and silky. Set aside at room temperature until thickened.

• step 7

  Fill a large pan two-thirds full with vegetable oil and heat to 170-180C, or use a deep-fat fryer if you have one. Turn down the temperature slightly so that it doesn’t climb any higher – the key to properly cooked doughnuts is controlling the temperature.

• step 8

  Using the paper as a sling, carefully lower the doughnuts, two at a time, into the oil. Once in the oil use tongs to remove the paper, it should slip off easily. Fry the doughnuts for 3 mins, flipping halfway through, or until they are golden brown on both sides. Check by lifting them from the fryer with a slotted spoon – if they feel heavy they’re likely to be undercooked and need longer.

• step 9

  Transfer the doughnuts to a tray lined with kitchen paper to absorb any excess oil. In a shallow bowl, whisk together the cardamom and sugar and, while the doughnuts are still hot, toss in the sugar to coat.

• step 10

  Beat the coffee custard until smooth. Scrape both the coffee custard and the milk chocolate filling into separate piping bags fitted with round piping tips.

• step 11

  Pierce the doughnut with a paring knife, then pipe in each of the fillings. The doughnuts are best served straightaway but will keep for up to a day.