DOUGHNUTS:

Preheat your oven to 180°C.

Sift the flour and salt into a warm bowl. Add the sugar and yeast and mix well. Whisk the milk, NOMU Vanilla Essence, egg and butter together. Make a well in the centre of the flour and add the liquid. Stir until the mixture comes together, then tip onto a lightly floured surface and knead for 10 minutes until the dough is soft and smooth. Add a bit more flour if the dough is too sticky. Alternatively, knead the dough in a stand mixer fitted with a dough hook attachment.

Place the dough in a bowl, cover with cling film and leave in a warm place until doubled in size.

Divide the dough into 14 equal pieces and roll into smooth balls. Place the balls on a floured tray, cover with a damp tea towel and leave in a warm place until once again doubled in size.

Place the tray in the oven and bake for 10-15 minutes or until the doughnuts are lightly golden. (Take care not to overbake the doughnuts or they will dry out.) Remove from the oven and brush each one with melted butter. Combine the caster sugar and NOMU Sweet Rub in a large bowl and roll the doughnuts in the mixture until well coated. Set aside to cool.

Using a sharp knife, make a small incision in the side of each doughnut. Fill a piping bag with the granadilla curd and pipe into the doughnuts before serving.

GRANADILLA CURD:

Heat the lemon juice, zest, butter and castor sugar in a small saucepan over low heat, stirring until all the sugar has dissolved.

Add a few tablespoons of the heated sugar mixture into the whisked eggs and mix. This is called tempering and the process slowly raises the temperature of the eggs, which prevents them from scrambling once added to a hot mixture. Once a few tablespoons have been mixed in and incorporated, add the egg mixture to the sugar mix and stir.

Add the granadilla pulp to the sugar mixture and lower the heat. Continue whisking until the curd has thickened – do not boil. Remove from the heat and set aside to cool. Refrigerate once cooled.