Ingredients

Serves 8-10

The Dough
600gm plain flour
Pinch salt
20g fresh yeast
4 whole eggs
100g butter
440mls milk
75g castor sugar

The Custard
2 cups milk
175g sugar
10 egg yolks
50g cornflour
1 vanilla bean
200ml clotted cream

Oil for deep frying
100g raspberry jam
10 lavender flowers
150g castor sugar 

Method

Bring the milk for the custard up to the boil with the split vanilla bean. Whisk the egg yolks and castor sugar until they are white and ribbon. Sprinkle in the flour and continue to mix until smooth and creamy.

Pour one third of the milk into the egg mix and whisk, pour this mix back into the simmering milk and whisk for several minutes over a low heat.
Pour into a bowl and reserve aside to cool until it is room temperature.
Whisk in the clotted custard and set aside.

To make the dough for the doughnuts, warm up the butter and milk to around 37°C.
Add the sugar and the yeast and dissolve in a bowl.
Allow to cool to room temperature and whisk in eggs. Add the wet mix to dry ingredients and mix till sticky texture. Leave to prove for an hour. Place in piping bag and let it prove until the bag is hard.

Rub the lavender flowers with the castor sugar until fragrant and allow too stand.

Pipe out nuggets of the mix direct into fryer from bag, cook until golden and cooked through.

Fill each doughnut with a little raspberry jam and roll into the lavender sugar. 

Serve with the clotted cream custard.