For the dough, add warm plant milk to yeast and leave aside for 10 minutes.

Combine all dry ingredients for dough and add to the milk and yeast mixture.

Mix with a wooden spoon until smooth dough has formed.

Knead for around 5 minutes then allow to prove in a warm place (ideally 24℃) for 1 hour.

Remove dough and place on surface dusted with flour and knead another 10 minutes.

Roll out slightly then using a cookie cutter or cup, make 6 pieces round pieces (shape any leftover dough into a rough ball and cook with rest of doughnuts).

Place on a baking tray lined with greaseproof paper.

Dust the tops with a little flour then loosely place a piece of clingfilm on top and allow to prove for at least another hour in a warm place.

Preheat oven to 180℃ and bake doughnuts for 10 minutes.

Remove and allow to cool on wire rack.

Cool completely before filling and glazing.

For the custard, make a paste with the cornstarch and a little bit of the plant milk in a saucepan.

Then add the remaining ingredients and heat for around 8 minutes on a medium heat, until the mixture thickens and coats the back of the spoon. Leave aside to cool to room temperature.

Using a chopstick, make a hole in the doughnut and push in around ¾ of the way, moving slightly from side to side to make a little room for the custard.

Use a piping bag and pipe in the custard – you can use a fork or whisk to remove any lumps from the custard which may have formed during cooling. Be careful to not pipe too quickly or in excess otherwise the doughnut will rupture. I usually stop when I see the doughnut expanding a little. Continue with each doughnut.

For the chocolate glaze, add all ingredients to a saucepan or bowl and heat until chocolate has dissolved – use immediately.

While the glaze is still hot, dip the doughnuts in, one by one, covering the tops and lifting back out carefully, allowing excess to drip off. All glaze to set for at least 30 minutes before eating.

Eat on the day.