Kaffir lime doughnuts with pandan custard

Serves 6-8 Cakes, Bread and Pastries

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Method

Sift the flour, yeast and baking powder into a bowl and rub in the butter, then add the sugar.

In a separate bowl, beat the egg and milk together. Make a well in the flour mixture, pour in the egg and milk and mix to form a soft dough. Allow to prove for 1 hour in a warm, dry place. Roll out the dough on a well-floured surface to 1cm thick and cut into shapes of your choice.

Heat the oil to 180C/350F in a deep, wide saucepan. To check the oil is at the right temperature, drop in a small piece of dough; if the dough gently bubbles and floats to the top, the oil is ready. Fry 5-6 doughnuts at a time for 2 minutes, then flip them over and fry for a further 11⁄2 minutes until golden brown all over. Carefully remove the doughnuts from the oil using a slotted spoon and drain on kitchen paper, then sprinkle with the 2tbsp caster sugar and kaffir lime leaves while still hot.

Gently heat the cream and pandan leaves in a saucepan. When hot, whizz in a food processor or blender to break up the pandan leaves so they release their colour and flavour into the cream, then strain back into the pan. Leave off the heat for now. Beat the egg yolks into the caster sugar until the mixture turns pale yellow and thick. Very slowly, add this to the warm cream while whisking constantly. The slower you add the egg/ sugar mixture, the less likely it will split, so go carefully. Once combined, return the pan to a low heat and cook, stirring, until the mixture turns light green and thickens, but is still pourable. Stir in 1tsp salt.

Place the demerara sugar, apples and remaining salt in a pan with 50ml cold water. Simmer until the apples are soft and sugar is caramelised.

Serve the doughnuts with the custard and apple jam on top.