Fresh Cream Doughnuts

Melt butter in a bowl and set aside.

Beat egg in a bowl and set aside.

In a mixing bowl, sift flour, add salt, yeast, castor sugar, and milk powder. Add the beaten egg.

Pour in lukewarm water, milk, and melted butter.

Mix until it forms a soft dough and knead for 10 minutes.

Grease a bowl with oil and pat the excess oil over the dough to avoid a crust on the top.

Cling wrap the dough and place it in the oven to rest for 1 to 3 hours.

After the dough has rested, punch down the dough and knead for 1 minute.

Cut into 8 pieces and shape doughnuts.

Cover with a dishcloth and allow to rest for a further 30 minutes.

Deep fry in medium-high oil until brown. When doughnuts are warm, roll in castor sugar.

In a bowl, pour gelatin and water and allow to crystallize for a minute, then microwave for 30 seconds until gelatin is dissolved.

After 15 minutes, pour cream into a bowl, add icing sugar, and whisk until soft peaks appear.

Pour in the gelatin to stabilize the cream, keeping it firmer for longer. Whisk until stiff peaks appear.

Once the doughnuts have cooled, slit them in the middle but not all the way through.

Fill the doughnuts with cream and decorate with cherries.