Paul Hollywood showcased delicious custard and strawberry jam finger doughnuts for this week’s technical on The Great British Bake 2020.

The ingredients for the dough are: 125ml whole milk, 1 large egg, 250g strong white bread flour, 35g unsalted butter, cubed and softened, 5g fast-action dried yeast, 5g fine salt and 25g caster sugar, plus extra for coating.

For the jam: 100g strawberries, roughly chopped and 100g jam sugar.

For the creme mousseline: 250ml whole milk, 2 large egg yolks, 40g caster sugar, 15g plain flour, 15g cornflour, 1 tsp vanilla extract, Pinch of salt, 40g unsalted butter, cubed and chilled and 40g unsalted butter, softened.

See recipes by Paul in the book titled: A Baker’s Life: 100 fantastic recipes, from childhood bakes to five-star excellence, available from Amazon now.