Method

• 1.
  Combine yeast, milk and 1 tbs flour in a jug. Cover and set aside in a warm place for 10 minutes until frothy. Place remaining flour in an electric mixer fitted with a dough hook. Add yeast mixture, sugar, eggs and 1/2 tsp salt, then knead for 2 minutes or until dough comes together. Add butter, one piece at a time, until combined. Knead for 2 – 3 minutes until dough is soft. Transfer to a greased bowl. Cover and set aside in a warm place for 45 minutes or until doubled in size.
• 2.
  Meanwhile to make the custard, whisk egg yolks and cornflour in a heatproof bowl until smooth. Place Dolce de lece, milk and brandy in a saucepan over medium heat and whisk until combined, bring to a simmer, remove from heat. Pour brandy mixture over egg mixture, whisking until combined. Return mixture to saucepan over medium heat, cook, whisking, for 6 minutes until thick.
• 3.
  Pour into a bowl, cover surface with plastic wrap set aside to cool to room temperature. Whisk cool custard until smooth. Whisk to combine, transfer custard mixture to a piping bag fitted with 1.5cm plain nozzle. Knock back donut dough. Divide dough into 12, roll into balls and place on an oiled baking tray. Cover and set aside for a further 20 minutes or until risen slightly.
• 4.
  Meanwhile, combine caster sugar, cinnamon and mixed spice in a large bowl. Half-fill a large saucepan or wok with oil, heat to 170°C (a cube of bread will turn golden in 45 seconds when hot enough). In batches, fry doughnuts, turning, for 3 – 4 minutes until golden. Toss hot donuts in sugar mixture. Repeat with remaining donut and sugar mixtures. Push piping bag nozzle into the side of each doughnut and pipe in custard. Serve warm.