Take out about half cup milk and stir the cornflour into it. Keep aside

In a thick bottomed saucepan , take the remaining milk.

Add the butter ,sugar and salt.

Heat while stirring occasionally until sugar and butter has melted.

Once the mixture comes to a boil,lower the heat and add the cornflour- milk mixture.

While stirring continuously , heat until mixture thickens. This may take 3 to 5 minutes.

The mixture should be thick enough to coat the back of a spoon (if you dip a spoon in it ,the custard should form a layer on the back. If you run your finger on this layer, it should leave a clean path ).

Take off heat and stir in 2 tablespoons peanut butter .

Add one more tablespoon after tasting but avoid if custard thins out too much after 2 itself.

Strain the custard into another pan

Place clingfilm over the top touching the custard

Chill for atleast 2 to 3 hours or until needed.

Chop up the milk chocolate as small as possible and place in a bowl

Heat the cream until it comes to a boil.

Pour over the chopped chocolate

Cover and rest for 5 minutes

Stir until all chocolate as melted and the ganache is smooth

Rest at room temperature for a couple of hours or until needed.

Heat the water until lukewarm ( around 110 F) .

Take off heat . Add the sugar and then the yeast

Let rest for 10 minutes or until frothy

Mix the flour and salt well

To this , add the butter and yeast mixture

Mix until a sticky dough forms

Knead for 5 to 7 minutes or until smooth.

Place in a lightly greased bowl , cover and rest in a warm place until doubled or about an hour. This is first proofing

After dough has doubled , punch out the air

On a floured surface , roll the dough into a rectangle about an inch thick

Using a round cutter , cut out circles of dough . Place them on a plate or sheet of parchment.

Re roll scraps and cut out circles of the remaining dough

Let the dough circles rest for half hour or until double in size.

Heat oil ( about 3 inches deep) in a deep pan or wok.

Gently place dough circles into the hot oil without overcrowding. Fry until golden brown , flip over and fry until the other side is golden brown. Remove from oil and place on tissue to drain.

Once all the doughnuts are fried and cooled , its time to assemble !

Fill pastry cream into a bag fitted with a small icing tip.

Using a toothpick , poke hole into the side of each doughnut. Put the tip of piping bag into this hole and fill the doughnut until it feels heavy

Dip the top into the ganache , lift out and place on a tray / parchment to set slightly

Assemble all doughnuts !