Doughnuts with Apple Compote and Custard | Cobb Lane

Ingredients

• 300 gm (2 cups) strong baker's flour
• 30 gm caster sugar, plus extra for dusting
• 9 gm (1 ½ sachets) dried yeast
• 2 eggs
• 55 ml milk
• 2 tsp dark rum
• 60 gm butter, coarsely chopped
• For deep-frying: vegetable oil
• Bay leaf custard
• 400 ml milk
• 1 fresh bay leaf
• 80 gm caster sugar
• 65 gm egg yolks (3-4 yolks)
• 30 gm cornflour
• ½ tsp rosewater
• Apple compote
• 2 each Granny Smith and pink lady apples, cored and diced
• 50 gm caster sugar