Dough
• Egg | 12088 | 1 no.
• RedMan Fine Sugar | 1416 | 50g
• Delatasal Fine Sea Salt | 58415 | 7g
• RedMan UHT Full Cream Milk 3.5% | 103602 | 120g
• RedMan Instant Dry Yeast | 12294 | 5g
• RedMan Unsalted Lactic Butter (Melted) | 68328 | 85g
• RedMan Plain Flour Unbleached | 1242 | 280g

Vanilla Custard Cream
• Egg | 12088 | 1 no.
• RedMan Fine Sugar | 1416 | 50g
• RedMan Corn Flour | 1201 | 85g
• RedMan Plain Flour Unbleached | 1242 |
• RedMan Vanilla Bean Paste | 201014 | 1 tsp
• RedMan UHT Full Cream Milk 3.5% | 103602 | 120g
• Grand Fermage UHT Whipping Cream Dairy 35% | 58611 | 35g
• RedMan Unsalted Lactic Butter | 68328 | 280g

Berry Compote
• Ravifruit Frozen Raspberry Puree | 50472 | 60g
• RedMan Vanilla Essence | 67722 | 1 tsp
• RedMan Fine Sugar | 1416 | 14g
• RedMan Pectin | 63328 | 2g
• Ravifruit IQF Raspberry | 100049 | 120g

**Dough**
1. Warm the milk slightly in the microwave till lukewarm and mix the yeast in.
2. Combine the egg, sugar, and salt in a mixer bowl, then add in the milk-yeast mix.
3. Pour in the cooled melted butter followed by the flour.
4. Mix using a dough hook on low speed to combine until you get a ball of dough, then turn to high speed for about 5 to 10 minutes until the dough passes the windowpane test.
5. Leave the dough to rest for about 30 minutes to 1 hour.
6. Pour the dough out onto the table. Divide the dough into 5 portions of 55g for the doughnuts and 3 portions of 100g for the burger buns.
7. Roll the portioned doughs into smooth round balls, then leave them on a tray to proof until double the size (approximately 30 to 45 minutes).
8. Preheat the oven for the burger buns at 170°C, then bake the proofed buns for 18 to 22 minutes.
9. Prepare a pot with flavorless oil for the doughnuts and heat it up to 170°C.
10. Once the dough has proofed, carefully place 3 to 4 doughnuts at a time into the hot oil and cook each side for about 3 to 4 minutes until golden brown.
11. Remove from the oil and coat with cinnamon sugar or leave uncoated.
12. Let the doughnuts cool completely before piping in the filling.

**Vanilla Custard Cream**
1. Whisk the yolk and sugar together in a bowl. Then whisk in the corn flour and plain flour.
2. In a pot, bring the vanilla, milk, and cream to a boil.
3. Pour about 1/3 of the milk mix into the yolk mixture and whisk well till combined.
4. Pour the yolk mix back into the pot and whisk while cooking on a medium flame.
5. Whisk the custard till it comes to a boil for about 1 to 2 minutes.
6. Remove the pot from the heat, then whisk in the butter.
7. Transfer the finished cream onto a tray and cling wrap touching the cream. Then chill in the fridge until completely cool before using.

**Berry Compote**
1. In a pot, mix the puree and vanilla essence.
2. Combine the sugar and pectin in a bowl and mix well.
3. Add the sugar mix into the puree and bring to a boil.
4. Add the raspberry in and bring back to a boil.