Step 1

To make filling, place gelatine in a bowl and cover with cold water. Set aside for 5 minutes to soften. Squeeze excess liquid from gelatine. Bring the cream and vanilla bean and seeds to boil in a saucepan over medium heat. Remove from heat. Stir in the gelatine until dissolved. Transfer to a bowl. Cover and chill overnight or until set.

Step 2

To make the dough, place 250g of butter between plastic wrap. Tap with a rolling pin to form a 1cm-thick, 16 x 20cm sheet. Place in the fridge to chill. Chop remaining butter.

Step 3

Combine the water and yeast in a bowl. Stir in plain flour until a dough forms. Cover with plastic wrap and set aside in a warm place to prove until dough doubles in size.

Step 4

Place the chopped butter, bread flour, sugar and salt in an electric mixer fitted with a dough hook. Mix on low speed until just combined. Add egg and milk. Mix until a dough forms. Add yeast dough and mix on medium-low speed for 3-4 minutes. Cover and rest for 30 minutes. Chill for 1-2 hours.

Step 5

Stand butter sheet at room temperature for 30 minutes to soften slightly. Roll out dough on a floured surface to a 20 x 40cm rectangle. Place butter sheet in centre of dough and fold one short end over the butter. Fold opposite end over the top to enclose. Tap with rolling pin to flatten slightly. Turn the dough 90°. Roll out the dough to a 1cm-thick rectangle, rolling in the same direction as open ends. Fold into thirds by folding the short end closest to you over the centre and folding the opposite end over the top. Cover with plastic wrap and chill in the fridge for 1 hour. Repeat the rolling, folding and chilling process 2 more times.

Step 6

Roll the dough on a floured surface until 1cm thick. Rest for 2 minutes. Lift dough off the bench and place back down to relax. Use a 6cm-round cutter to cut 18 discs. Using a 2.5cm-round cutter, cut a small hole in the centre of each disc. Transfer to a lined tray.

Step 7

Fill the sink with hot water until 2cm deep. Place a wire rack just above the water. Place the prepared tray on top of the rack. Cover with a tea towel. Stand until dough doubles.

Step 8

Heat oil in a deep fryer or saucepan until 180°C-190°C. Deep fry the Zonuts, in batches, for 30 seconds each side or until golden and cooked through. Transfer to a tray lined with paper towel to drain.

Step 9

Transfer the creme chantilly filling to a bowl. Use electric beaters to whip until smooth and soft peaks form.

Step 10

To make icing, place condensed milk in a bowl. Stir in the icing sugar until smooth and thick. Tint with pink food colouring.

Step 11

Make 3 small cuts in the base of each Zonut. Place the crème chantilly filling in a piping bag fitted with a small nozzle. Insert the nozzle into the cuts and pipe in the filling. Toss Zonuts in caster sugar to coat. Spoon the icing over Zonuts. Set aside until set.