Eggnog doughnuts

Method

1. In a large bowl, combine the flour, yeast and 25g of the sugar
2. Heat the milk until just foaming at the edges, remove from the heat and add the butter
3. Once the butter has melted and the mixture is lukewarm, make a well in the centre of the flour and pour in the milk, along with the egg
4. Stir well to form a sticky dough. Knead for 10-15 minutes, until it’s smooth and springy
5. Put in a lightly oiled bowl and cover with oiled cling film. Set aside for 1-2 hours, until the dough doubles in volume
6. Turn out onto a floured surface and knead briefly until smooth
7. Divide into 8 and shape into balls. Set on a lightly oiled tray, cover with oiled cling film and leave for about 50 mins, until doubled in size
8. Fill a large pan halfway with oil and heat to 180°C — a cube of bread dropped in will turn golden in about 15 seconds
9. Carefully fry 2 doughnuts at a time for 2 mins on each side, until golden
10. Remove with a slotted spoon and drain on kitchen paper
11. Repeat to use up the rest of the dough
12. Mix the remaining sugar with the cinnamon and nutmeg, then toss in the doughnuts to coat. Set aside to cool completely

To make the filling:

1. Mix the custard with the vanilla, spices and rum. Whip the cream separately until fairly stiff, then fold into the custard mixture until smooth
2. Transfer to a piping bag
3. To fill the doughnuts, make a small hole in the side of each one and then pipe in the cream mixture