1. For the pastry, place flour and 1 tsp salt flakes in a large bowl.
Add butter and use your fingertips to rub into the flour,
leaving 1cm-sized pieces of butter in the mix.
Add 110ml iced water and mix until a dough forms.
Wrap in plastic wrap and leave in the fridge for 30 minutes to rest.
2. Lightly flour a bench and roll dough into a 40cm x 20cm rectangle.
Fold into three, then turn 90 degrees and roll out again.
Fold into three once more and return to the fridge for a further 30 minutes.
Repeat this process once more.
Chill for 1 hour or until firm.
3. Meanwhile, for the vanilla custard, whisk cornflour and egg yolks together
in a medium bowl. Place sugar, milk and vanilla
in a medium saucepan over medium-high heat and bring to the boil.
Pour one-third of the hot milk mixture over the egg mixture and whisk quickly to combine.
Pour the egg mixture back into the saucepan with the remaining hot milk
and place over a medium heat.
Cook for 3-4 minutes until the mixture thickens and bubbles.
Once bubbling, cook for a further minute, then remove from heat
and gradually add the butter and whisk until smooth.
Strain mixture into a bowl and cover the surface directly with plastic wrap.
Leave to cool in fridge.
Once set, mix custard with a spatula to loosen slightly and transfer to a piping bag.
4. For the passionfruit icing, combine all ingredients with 1-2 tsp water in a bowl.
(If the icing starts to set, heat gently over a pot of simmering water.)
5. Once the pastry is chilled, roll out dough until 5mm thick.
Use a 5.5cm round cutter to cut out the doughnuts.
6. Heat oil in a deep saucepan to 190- 200°C on a deep-frying thermometer.
Working in batches, fry doughnuts for 3-4 minutes until puffed and golden,
then carefully remove with a slotted spoon and drain on kitchen paper.
Once the doughnuts are cool enough to handle, poke a small hole in the bottom.
Fill with the vanilla custard and dip into the passionfruit icing.
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