Eating a doughnut fresh from the fryer is one of life’s greatest pleasures. Just ask anyone who has ever lined up outside a van to buy half a dozen piping-hot dough balls and devoured the sugary goodness in a matter of minutes. Despite their enduring popularity, great old-school doughnuts are getting harder to find. (It seems that baked donuts are having a moment). Thankfully, there’s always the option to make a batch at home. This recipe from The Kate Tin will guide you on frying up the classic treat, with the added bonus of a milk tart custard filling (inspired by the South African 'Melktert'). If you wanted to keep it super simple though, you could always just pipe yours with a squeeze of jam. Yummo!