Method

• 1.
  Place yeast, milk and 1 tbs sugar in a jug and stir to combine. Cover and set aside in a warm place for 10 minutes until frothy. Place the flour in the bowl of a stand mixer fitted with the dough hook. Add yeast mixture, 2 tbs sugar, eggs and 1/4 tsp salt. Knead for 2 minutes or until dough comes together. Add butter, 1 piece at a time, and knead 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 1 hour or until doubled in size.
• 2.
  Meanwhile, to make the Rice Bubble praline, line a baking tray with foil. Place sugar in a large frypan over medium- high heat and cook, swirling the pan occasionally, for 6-7 minutes until a dark caramel. Remove from heat and add the Rice Bubbles, swirling to coat in the caramel, then pour over prepared baking tray. Set aside for 30 minutes until cold and set. Break into small pieces and place in a food processor and whiz until crushed into fine crumbs. Store in an airtight container until needed.
• 3.
  For the ginger custard, place the creme fraiche in the bowl of a stand mixer fitted with the whisk attachment and whisk to firm peaks. Add the custard and whisk until thick. Fold through the ginger, then transfer mixture to a piping bag fitted with a 1.5cm plain or star nozzle. Chill until needed.
• 4.
  Knock back the dough. Divide into 12 portions, roll into balls and place on an oiled baking tray. Cover and set aside for a further 20 minutes or until risen slightly.
• 5.
  Combine remaining 1 cup (220g) caster sugar and ground ginger in a large bowl. Half-fill a large saucepan or wok with vegetable oil and heat to 170°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough). In batches, deep-fry doughnuts, turning, for 3-4 minutes until golden. Remove from the oil with a slotted spoon and drain on paper towel. Toss hot doughnuts in ginger sugar mixture. Push piping bag nozzle into the side of each doughnut and pipe in ginger custard. Sprinkle the praline over the custard and serve warm.