Chocolate doughnuts

1. Sift together the flour, cocoa powder, sugar and salt into the bowl of a stand mixer. Stir in the dry yeast.

2. Add the butter and mix on medium speed with the paddle attachment until the mix resembles breadcrumbs.

3. Warm the milk to about 30°C. Transfer to a jug and whisk in the egg.

4. Change to the dough hook and add the milk and egg. Mix on medium speed until a dough forms, then on medium-high for 5 to 8 minutes until smooth and elastic. Scrape down the bowl as needed.

5. Divide into 45 to 50g portions, 10 to 12 pieces. Roll each into a smooth ball and place on a lined tray a few centimetres apart. Cover with a damp tea towel and prove for 1 to 2 hours, until doubled. Make the custard and ganache while they prove.

Dominican Republic chocolate custard

1. Whisk the cornflour with the first 35g of milk. Whisk in the egg yolks until combined. Pass through a sieve into a medium bowl.

2. In a medium saucepan, bring the 385g of milk and the sugar to the boil. Pour half onto the yolk mixture, whisk well and return to the saucepan.

3. Cook over low to medium heat, whisking constantly, until it boils. Cook for a further minute.

4. Transfer to a clean bowl and add the chocolate straight away. Stir until glossy and combined. Press cling film onto the surface and chill.

5. Once cold and set, loosen with a spatula and transfer to a piping bag, or a zip-lock bag with the corner snipped.

Chocolate ganache

1. Melt the chocolate over a saucepan of simmering water, stirring constantly. Do not let the water boil. Or melt in the microwave in 15-second bursts, stirring in between.

2. Bring the cream to a simmer. Stir a third into the chocolate; it will thicken. Add another third and stir until it loosens. Add the rest and whisk until emulsified. Stir in the butter and keep at room temperature.

To assemble

1. Heat the oil to 175°C. Fry the doughnuts for 3 minutes, turning every 30 seconds for even colour.

2. Lift out with a slotted spoon and drain on absorbent paper.

3. Once at room temperature, make a hole in the side with a chopstick or piping nozzle. Fill with custard and dip into the ganache. Leave plain, or finish with cacao nibs or grated chocolate. Best eaten straight away.