Ingredients

Dough:

  • 100ml whole milk
  • 100ml boiling water
  • 50g unsalted butter
  • 500g strong white bread flour
  • 2 x 7g sachets (2 tbsp) fast action dried yeast or 20g fresh yeast
  • 60g caster sugar
  • 2 eggs
  • 1 1/2 tsp salt
  • 1/2 - 1 tsp freshly grated nutmeg
  • Oil, to fry
  • Caster sugar, to coat

Salted Caramel Filling:

  • 5 tbsp salted caramel sauce
  • 250ml double cream
  • 2 crunchie bars, chopped

Strawberries And Cream:

  • 3 tbsp strawberry jam
  • 250 ml double cream
  • A handful of fresh strawberries, sliced

Nutella Filling:

  • 300g Nutella
  • Chopped roasted hazelnuts

Krispy Kreme Style Glaze:

  • 200g icing sugar
  • 1/2 tsp vanilla extract
  • Water

Steps

Dough:

  1. Pour the boiling water into a measuring jug with the milk and butter. Stir well to combine. I do this to make the perfect temperature liquid for yeast - it makes it lukewarm without any faff.
  2. In the bowl of a stand mixer or in a large bowl, add the flour, yeast, sugar, eggs, salt and nutmeg. I use nutmeg as a bit of a ‘secret ingredient’ it adds a warmth and a very subtle spice - I’m sure it’s what makes these doughnuts so addictive.
  3. Mix together and knead for 10 minutes until smooth, elastic and springy to the touch. Bread flour is crucial here, because plain flour will not allow the yeast to let the dough rise sufficiently. Fresh yeast will give you a lovelier flavour, but I’m using fast action dried here because it’s the easiest and most fool-proof.
  4. Cover with cling film and leave to rise in a warm place until doubled in size, about 2 hours.
  5. Knock back and shape into balls - it should make around 16 doughnuts. Space out evenly on a tray and cover with cling film and allow to double in size again - around one hour. For the Krispy Kreme style, the dough is knocked back and rolled out with a rolling pin until roughly 2-3cm thick. Use cookie cutters to cut a large circle and a smaller circle in the centre.
  6. Heat oil in a saucepan, no more than 2/3 full to around 160*C. You don’t want the oil to be too hot because the doughnuts need to cook through. Be careful when frying and use a thermometer or you’ll have golden brown doughnut with raw dough in the middle!
  7. Fry one doughnut at a time for around 2-3 minutes on each side until golden. Add to a bowl of caster sugar while still hot to coat, then allow to cool on a wire rack.
  8. Once cool, fill with fillings of choice by piercing a hole along the white line equator of the donuts - use the end of a wooden spoon or a chopstick. Move the chopstick around a little bit inside to make sure there’s space inside for your filling. Add your filling using a piping bag or syringe - Pipe slowly to make sure that the filling has time to get into all the air pockets and make sure that your donuts are room temperature or it could melt or split your fillings.

Salted Caramel Filling:

  1. Whip together 4 tablespoons of the salted caramel sauce and double cream until lightly whipped. Stuff doughnuts with salted caramel cream, drizzle with the remaining salted caramel sauce and a sprinkling of crunchie bars.

Strawberries And Cream:

  1. Lightly whip the cream, then ripple through the strawberry jam. Depending on the thickness of your jam, you may need to microwave it for 30 seconds to loosen. Serve with freshly sliced strawberries.

Nutella Filling:

  1. Fill the doughnuts with Nutella, then pipe an extra bit of Nutella on top and sprinkle chopped roasted hazelnuts.

Krispy Kreme Style Glaze:

  1. Whisk the icing sugar and vanilla extract with enough icing to make a thick-ish glaze, you’re looking for the consistency of double cream.