Vanilla custard and jam doughnut recipe

Name: Vanilla custard and jam doughnut recipe
Ingredients: 600 ml double cream; 700 ml whole milk; 1 vanilla pod, split lengthways; 150 g caster sugar; 80 g cornstarch; 2 eggs; 120 g egg yolks (approx 4); 420 g strong white bread flour; 30 g caster sugar, plus extra for dusting; 0.8 tsp fine salt; 2 x 7g/0.25oz sachets of dry active yeast or 20g/0.7oz fresh yeast; 220 ml semi-skimmed milk, lukewarm; 2 eggs, lightly beaten; 40 g unsalted butter, softened; 1 amount of vegetable or sunflower oil, for deep-frying; 1/2 batch vanilla custard doughnut filling and/or other filling of your choice such as jam/compote

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These fluffy, filled doughnuts are a brilliant baking challenge.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lovefood.com.

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Ingredients

600 ml double cream
700 ml whole milk
1 vanilla pod, split lengthways
150 g caster sugar
80 g cornstarch
2 eggs
120 g egg yolks (approx 4)
420 g strong white bread flour
30 g caster sugar, plus extra for dusting
0.8 tsp fine salt
2 x 7g/0.25oz sachets of dry active yeast or 20g/0.7oz fresh yeast
220 ml semi-skimmed milk, lukewarm
2 eggs, lightly beaten
40 g unsalted butter, softened
1 amount of vegetable or sunflower oil, for deep-frying
1/2 batch vanilla custard doughnut filling and/or other filling of your choice such as jam/compote