For the doughnuts
550g plain flour
14g dried yeast
50g caster sugar
2 free range eggs
1L sunflower oil
For the filling
500g double cream
50g fine sugar
1tsp vanilla essence
2tbsp strawberry jam
For the decoration
Candied and dried rose petals
Foraged dried gorse petals
Foraged dried heather petals
Dried cherries (or any other dried fruit)
Sift the flour into a bowl.
Add the yeast, sugar and combine all the ingredients with the hook attachment on low speed.
Add the eggs, the milk and water and keep mixing on low speed for 5 minutes.
Gradually add the butter, 1/4 at the time, until fully incorporated.
Keep mixing until the dough comes away from the sides of the bowl.
Prove for 1 hour until they double the size.
Knock the dough back and shape but rolling the dough and stamping a cutter (4cm round cutter).
Place them on a parchment paper and prove them for another 30 minutes.
Fry 160 degrees 3 minutes each side.
For the filling, add the cream, vanilla and sugar into the mixing bowl and whip until folded.
Add the strawberry jam. Put the mix on a piping bag with a round nozzle.
Once the doughnuts are cold, make a hole with a knife and fill them up with cream.
Melt down the white chocolate and add a bit of the dried cherries powdered.
Dip the doughnuts in chocolate and while still warm place the flowers and dried fruit on the top.