In the bowl of a kitchen mixer fitted with the dough hook attachment and add the flour, yeast, salt and caster sugar. Turn the machine on a low speed for 1 minute until all the dry ingredients are mixed together. Dice the butter straight from the fridge and mix together with the dry ingredients until fine breadcrumbs are formed.
Whisk the egg and the 250 ml of milk together and pour into the bowl. Gradually increase the speed of the mixer until it is on full speed and leave to knead for a few minutes until the dough is stretchy. Turn off the machine, cover the bowl with a damp cloth and rest for 10 minutes.
After 10 minutes turn out the dough onto a floured surface and knead for 1-2 minutes before forming a ball and placing it back in the bowl. Cover again and rest for 1 hour or until doubled in size. Turn out onto the work surface and cut into 30g balls. Roll into balls and place onto an oiled tray. Oil a long sheet of cling film and cover the tray for the final prove.
Deep fry at 180'C for 1 minute either side. Remove with a slotted spoon and place on some kitchen paper to remove any excess oil.
Mix the caster sugar with the ground cinnamon and then roll the doughnuts through the sugar.
Separate the egg yolks from the whites. Whisk the yolks with the sugar and cornflour until the mixture becomes a pale yellow colour.
Split the vanilla pod down the middle and scrape out the seeds. Place both the seeds and the pods into a saucepan along with the milk. Bring to the boil then take off the heat and remove the vanilla pod.
Slowly pour the infused liquid into the egg mixture whilst whisking continuously. Pour the mixture back into the saucepan and cook over a medium heat, stirring continuously until thickened. This will take no longer than 3 minutes. Take off the heat and whisk for 2 more minutes. Transfer to a piping bag.
Cut the plums in half and remove the stones.
Split the vanilla pod in half. Zest the orange. Add to a saucepan along with the cinnamon, star anise, caster sugar and red wine. Bring to the boil and add the plums. Cover with a lid and cook on a low heat for 30 minutes or until the plums are soft. Chill.
Using the back of a spoon or a fork crush the plums into the remaining liquer until you have a rustic jam consistency.
Make an incision in the end of each doughnut with a sharp knife. Insert the tip of the piping bag and fill the doughnut with the creme patisserie.
Serve with a ramekin of fruit compote for dipping.
«Be experimental with your filling, try lemon curd, salted caramel or chantilly cream.»