For the doughnuts
4 cups cake flour
Pinch of salt
1 teaspoon cinnamon
Pinch of nutmeg
Pinch of all spice
3 tablespoons sugar
1 x 10g sachet instant yeast
1¼ cups milk
3 tablespoons butter, room temperature
¾ cup raisins
⅓ cup chocolate chunks
For the spiced custard
¾ cup milk
1 tablespoon butter
⅓ cup castor sugar
2 tablespoons cornflour/cornstarch
1 tablespoon orange juice
½ teaspoon cinnamon
Pinch of nutmeg
3 egg yolks
For the cinnamon sugar
¾ cup castor sugar
2 teaspoons cinnamon
To make the dough, combine the dry ingredients and mix well then while mixing, pour in the milk.
Once the dough is starting to come together, add the butter, a cube at a time.
Knead the dough until it is smooth, a little sticky and elastic then add the raising and chocolate and knead into the dough.
Cover the dough and place in a warm spot to rise for an hour.
To make the custard, heat the milk and butter in a saucepan (taking care not to allow it to come to a boil).
In a separate bowl, whisk together the corn flour, sugar, oragne juice, spices and egg yolks until smooth.
Pour the hot milk mixture into the corn flour mixture and whisk well.
Pour back into the saucepan and over low heat, cook until smooth and thick, whisking continuously.
When the custard is cooked, transfer to a bowl and cover with a piece of cling wrap. Push the cling wrap onto the surface of the custard to prevent a skin from forming. Place in the fridge and allow to cool completely.
When the dough has risen, transfer to a floured surface and press into a disc of around 2-3cm in height. Cut out doughnuts of around 5cm diameter.
Fry the doughnuts in hot vegetable oil until golden brown on both sides and cooked through.
Remove from the oil and allow to drain on kitchen paper.
To make the cinnamon sugar, combine the cinnamon and sugar then coat the doughnuts liberally.
To fill the doughnuts, use the back of a teaspoon to make a hole in the side of all the doughnuts then pipe in the custard gently. Filling them too much will cause them to burst open.
Serve.