Method

• 1.
  For the jammy custard cream, place milk, cream and vanilla in a medium saucepan over medium heat and bring to just below the boil. Whisk yolks and sugar in a heatproof bowl until pale, then add flour and whisk to combine. Whisking continuously, pour hot milk mixture over egg mixture, then transfer to a clean saucepan. Whisk continuously over medium heat until mixture comes to the boil, then cook, whisking continuously, for 4-5 minutes until very thick. Transfer to a large bowl, cover surface directly with plastic wrap and refrigerate to chill completely. Just before using, whisk custard to loosen slightly, fold in creme fraiche, then fold in jam to form a ripple. Transfer to a piping bag fitted with a 1cm plain nozzle. Set aside.
• 2.
  Place flour, sugar, yeast and orange zest in the bowl of a stand mixer fitted with the dough hook and mix to combine. Add lukewarm milk, butter, egg, yolk and 1 tsp fine sea salt and knead on low speed to combine. Increase speed to medium and knead for 4-5 minutes until a sticky dough forms - the dough will be quite wet.
• 3.
  Turn out onto a lightly floured surface and dust with a little extra flour. Shape dough into a ball and transfer to a buttered bowl. Cover with plastic wrap and set aside in a warm place for 1 hour-1 hour 30 minutes until doubled in size.
• 4.
  Turn dough out onto a floured surface and roll out to 1.5cm thick. Cut out rounds with a floured 6.5cm cutter. Place on trays lined with baking paper. Re-roll scraps and repeat. Cover and set aside for 45 minutes-1 hour until risen by about half.
• 5.
  For the raspberry sugar, combine ingredients in a large bowl and set aside.
• 6.
  Half-fill a large, deep saucepan with oil and heat to 160°C. Working in batches, fry doughnuts for 5-6 minutes, turning occasionally, until puffed and golden. Remove with a slotted spoon, shake off excess oil and toss in raspberry sugar. Cool to room temperature.
• 7.
  Make a hole in the side of each doughnut and pipe in the jammy custard cream. Serve immediately.