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Add 240ml warm milk, 7g/standard packet of yeast and 1 tbsp of sugar to a bowl
Mix, cover and leave for 5 mins to activate the yeast
Add 55g granulated sugar, 2 eggs, 90g melted butter and 1 tsp vanilla paste into the bowl and mix
Gradually add up to 500g flour and mix well to form a dough. Stop adding the flour once you have formed a dough that you are able to knead, but still a bit sticky
Place the dough on a floured surface and knead for 5-10 minutes
Place in an oiled bowl, cover and leave for 1-2 hours in a warm place environment to rise until at least double in size
Make your chantilly cream by whipping 450ml double cream with 3tbsp icing sugar and 1 tsp vanilla paste until stiff peaks. Store in the fridge
Once the dough has risen, roll it out until half an inch thick and cut out rectangle doughnut shapes
Place on non stick paper/trays and leave to prove for a further hour
In the meantime, heat oil in a wide pot- aim for 185°C temperature
Cook the doughnuts on each side for 1-2 mins until golden brown
Coat the doughnuts in granulated sugar once slightly cool
Cut a slit in the top and pipe in your cream with a line of jam on top