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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.