Cobb Lane’s doughnuts with apple compote and custard

1.Mix dry ingredients and a pinch of salt in an electric mixer fitted with a dough hook on low speed to combine. Whisk eggs, milk, rum and 20ml water in a bowl and add to dry ingredients, mixing until a sticky dough forms. Continue mixing while adding butter, a little at a time, until dough is smooth (4-8 minutes). Place dough in a lightly oiled bowl, cover with plastic wrap and set aside in a draught-free place until doubled in size (1 hour).

2.Roll out dough on a floured surface to 2cm thick. Cut out rounds with a floured 5cm cutter and place 8cm apart on trays lined with baking paper. Cover with a tea towel and set aside until doubled in size (30-45 minutes).

3.For bay leaf custard, heat milk and bay leaf in a saucepan over medium heat to just below a simmer. Whisk sugar, yolks and cornflour in a bowl until smooth, then whisk in a little of the milk to loosen. Pour into saucepan and stir continuously over low-medium heat until mixture boils and thickens (4-6 minutes). Transfer to a container, cover surface with plastic wrap to prevent a skin forming and refrigerate until cool (2-3 hours). Once cool, whisk in rosewater.

4.For apple compote, combine apples, sugar and 150ml water in a saucepan and bring to the boil over medium-high heat. Reduce heat, cover and simmer, stirring occasionally, until apple breaks down (6-8 minutes). Process in a blender until smooth and refrigerate until required.

5.Preheat oil in a deep saucepan or deep-fryer to 160C. Deep-fry doughnuts in batches, turning occasionally, until golden and cooked (2-3 minutes; take care, hot oil will spit). Drain on paper towels and dust with caster sugar while warm. To serve, halve doughnuts crossways and fill with apple compote and custard. Best eaten warm on the day of making.