Method

• 1.
  Place milk and yeast in a small bowl or jug and whisk to combine. Set aside for 5 minutes or until frothy.
• 2.
  Place butter and 75g sugar in the bowl of a stand mixer fitted with the paddle attachment and beat for 8-9 minutes until pale. Transfer to a bowl and set aside.
• 3.
  Wipe mixer bowl clean, and switch to the dough hook attachment.
• 4.
  Place flour, eggs and yeast mixture in the stand mixer bowl and knead for 8 minutes. Slowly add the butter mixture, one spoon at a time, and knead for a further 5 minutes or until dough is glossy. Transfer to an oiled bowl. Cover and set aside in a warm place for 1 hour or until doubled in size.
• 5.
  Roll out dough on a sheet of lightly floured baking paper until 2cm thick. Transfer to a tray, cover and refrigerate for 1 hour to rest. Remove from fridge 30 minutes before cooking.
• 6.
  Half-fill a large saucepan with oil and heat to 170°C on a thermometer.
• 7.
  Using a 7cm and 4cm cutter, cut rounds from the dough (we made 8 large and 8 small buns). In batches, deep-fry buns, turning, until golden (large buns will take 9-10 minutes, and the small will take 7-8 minutes). Remove using a slotted spoon and drain on paper towel, then dust generously in extra sugar.
• 8.
  Whisk together cream, vanilla and remaining 1/4 cup (55g) sugar to firm peaks.
• 9.
  Halve each bun down the centre, making sure not to cut all the way through. Divide jam and vanilla cream evenly between buns, and serve immediately.