Step 1To make the doughnuts, heat the milk in a small pan until just steaming. Set aside to cool until just warm.
Step 2In the bowl of a freestanding mixer fitted with a dough hook, mix the flour, yeast, 50g (2oz) of the caster sugar, butter, eggs, cooled milk and ½tsp fine salt. Knead on low-medium speed for 8-10min, until springy (the dough should be glossy and slightly sticky). Cover the bowl with clingfilm and leave to rise in a warm place for 1½-2hr, until doubled in size.
Step 3Meanwhile, make filling. Heat milk in a medium pan until just steaming. In a medium bowl, mix egg yolks with 75g (3oz) of the sugar and 2½tbsp of the cornflour. Gradually mix in the hot milk. Return to the pan and cook, stirring constantly, over medium-high heat until thick and smooth (the mixture will need to boil, and initially gets lumpy). Remove from heat and stir in vanilla bean paste. Transfer to a large bowl, lay clingfilm directly on the surface, cool and chill.
Step 4Next, whizz the strawberries to a purée. Empty into a pan with remaining 50g (2oz) sugar and 1½tsp cornflour. Cook, stirring regularly, until thickened (the mixture will need to boil). Cool.
Step 5Once dough has risen, line 2 baking sheets with greased baking parchment (oil-side up). Divide the dough into 50g (2oz) pieces, roll into balls and space apart on the lined sheets. Loosely cover with clingfilm and leave to rise for 1hr, until puffed.
Step 6In a large bowl, using a handheld electric whisk, whip the double cream until it holds stiff peaks. Add the strawberry purée and chilled vanilla filling and beat until combined, thick and smooth. Transfer to a piping bag fitted with a 1.5cm (⅔in) nozzle. Chill.
Step 7Heat oil in a sturdy, large, high-sided pan to 160°C. Add 4 doughnuts at a time and cook for 3-4min per side, until golden and puffed. Drain on kitchen paper then carefully toss in the remaining 150g (5oz) sugar and leave to cool. Repeat with the remaining doughnuts, checking oil temperature.
Step 8Using a metal skewer, poke a hole in the side of each doughnut. Pipe in plenty of filling and serve.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
