1-Preparation: First, in a stand mixer with a dough hook, combine the flour, 60g sugar, salt, yeast, eggs, and water. Mix on medium speed for about 10 minutes until the dough pulls away from the bowl sides it’s like watching magic happen. Next, gradually add small lumps of softened butter while keeping the mixer going on medium; once it’s all in, crank it up to high for 5 minutes until the dough turns glossy, smooth, and elastic.

2-Proofing and Shaping: After that, cover the dough and let it rise in a warm spot for 2 hours or until it doubles in size; don’t rush this, as it’s what gives those fluffy results. Knock it back, cover again, and pop it in the fridge overnight for the best flavor development I know, waiting is tough, but it’s worth it. The next day, divide the chilled dough into 50g pieces to make about 20 doughnuts, shape them into balls, and let them prove on floured trays for 4 hours until doubled again.

3-Frying: Now for frying: Heat the rapeseed oil to 180°C in a heavy saucepan and fry the doughnuts for about 2 minutes per side, keeping an eye on the temperature to avoid greasy mishaps. Once drained on paper towels, roll them in 300g caster sugar while still warm for that perfect sticky coating. For the chocolate cream, heat the milk with the scraped vanilla pod and seeds until nearly boiling, then remove the pod.

4-Finishing Touches: Whisk the egg yolks with 125g sugar and flour until pale, add the chopped chocolate to the hot milk, and stir until melted. Slowly pour this into the egg mixture while whisking to avoid curdling, then return it to the heat and stir for about 5 minutes until it thickens into custard. Strain, cover with cling film, and chill completely before whisking the double cream to soft peaks and folding it in. Finally, pipe about 45g of this cream into each cooled doughnut through a small hole in the side. Prep time is about 1 day including chilling, cook time is 1 hour 30 minutes, and it serves 20 perfect for sharing.