Sweet heart custard doughnuts

Method

• 1
  Combine flour, sugar, yeast, lemon rind and a pinch of salt in a bowl.
• 2
  Combine lukewarm milk, melted butter, egg yolks and vanilla extract in a jug. Add milk mixture to flour mixture. Stir until just coming together. Turn onto a lightly floured surface. Knead until smooth. Place in a greased bowl. Cover. Set aside to prove for 1 1/2 hours or until doubled in size.
• 3
  Knock back dough. Knead for 2 minutes. Roll out to 1cm thick. Use a 7cm heart-shaped cutter to cut out doughnuts. Prove on a tray lined with baking paper for 30 minutes.
• 4
  Heat 1.5L canola oil in a saucepan over medium-high heat to 180C. Deep fry doughnuts, in batches, for 1 minute each side or until golden and puffed. Drain on paper towel. Roll in caster sugar while hot.
• 5
  Place 1 cup bought thick custard in a piping bag fitted with a 5mm plain nozzle. Insert nozzle into side of doughnuts. Fill with custard.