3 1/4 cups plain flour
1/4 cup caster sugar
3 teaspoons dried yeast
Rind of 1 lemon, finely grated
250ml milk, lukewarm
100g butter, melted
3 egg yolks
1 teaspoon vanilla extract
1 cup store-bought thick custard
Combine flour, sugar, yeast, lemon rind and a pinch of salt in a bowl.
Combine lukewarm milk, melted butter, egg yolks and vanilla extract in a jug. Add milk mixture to flour mixture. Stir until just coming together. Turn onto a lightly floured surface. Knead until smooth. Place in a greased bowl. Cover. Set aside to prove for 1 1/2 hours or until doubled in size.
Knock back dough. Knead for 2 minutes. Roll out to 1cm thick. Use a 7cm heart-shaped cutter to cut out doughnuts. Prove on a tray lined with baking paper for 30 minutes. Read more on taste.