Cream donuts

1.  90ml (6 tbsp) warm water;
2.  150ml (⅔ cup) buttermilk;
3.  1 egg;
4.  50g (2 tbsp) butter, melted;
5.  500g (4 cups) flour;
6.  50g (¼ cup) sugar;
7.  7g dry yeast;
8.  Custard to fill;
9.  Sugar to cover.

METHOD

 Whisk warm water with ⅓ of all sugar and add dry yeast. Whisk again and set aside for 5 minutes.

 Add leftover sugar, buttermilk, eggs and melted butter into the yeast solution. Whisk until sugar dissolves.

 Combine liquids with flour and knead the dough until smooth, around 10 minutes. Transfer into an oiled bowl, cover and set aside for 1 hour.

 Roll out the dough and cut it into circles. Use a smaller round cutter to cut out the middle of half of the dough circles.

 Spray some water on the whole round, and

place circles with the hole in the middle on top. Press slightly. Set aside for 15 minutes.

 Heat vegetable oil to 180C/350F. Fry donuts on both sides for 3-4 minutes. If the center puffs out - make a small slit to release the air.

 Cover golden donuts in sugar and fill each donut hole with custard.