Matthew Jones served up delicious creme brulee doughnuts on Saturday Kitchen.

The ingredients for the doughnuts are: 250g strong white bread flour, 30g caster sugar, 5g fine sea salt, ½ lemon, zest only, 2 free-range eggs, 8g fresh yeast (or 4g dried active yeast), 65g unsalted butter, softened, around 2 litres neutral oil, for frying and 200g caster sugar, for dusting.

For the custard: ½ vanilla pod, split open and seeds removed, 250ml full-fat milk, 3 free-range egg yolks, 90g caster sugar, 30g plain flour and 60ml/4 tbsp double cream.

To finish: 200g demerera sugar.

See recipes by Matthew in his book titled: Bread Ahead: The Expert Home Baker available from Amazon now.