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Method

1. Pour the milk into a pan and warm it over a low heat until lukewarm. Remove from the heat and add 50g/1¾oz of the caster sugar and the yeast. Set aside for 10–15 minutes or until it starts frothing.

2. Add the eggs, vanilla and pinch of salt, then gradually stir in the flour until well combined.

3. Tip the mixture onto a well-floured surface and bring together by kneading it lightly – you should end up with a light, soft dough. Cover with a clean tea towel and leave to prove for 1 hour or until doubled in size.

4. Bash the nuts and brown sugar together using a pestle and mortar until the nuts are coarsely crushed. Spread them out on a large plate and set aside.

5. Sprinkle a tray or large plate with the semolina.

6. Dust a work surface, and your hands, with more flour. Take 50g/1¾oz of the dough and gently roll into an 8cm/3in circle with a floured rolling pin. Put a teaspoon of the berries and a little sprinkling of the remaining caster sugar in the centre. Fold in the edges, pulling them together and pinching firmly, then roll the doughnut between the palms of your hands into a ball.

7. Put the doughnut on the semolina-dusted tray or plate and repeat with the rest of the dough, berries and caster sugar. Cover the doughnuts with a tea towel and leave somewhere warm to prove for another 1 hour.

8. Meanwhile, get a steamer ready, or use a colander set over a large saucepan of boiling water. Lightly brush the steamer basket or colander with oil.

9. Add the proved doughnuts to the steamer, cover, and steam for 20–25 minutes. To check they’re done, cut one in half to make sure the dough is cooked all the way through.

10. Put the melted butter in a large bowl. Use tongs to dip the hot doughnuts in the butter, then roll in the crushed nuts and sugar. Top with whole walnuts, if you like, and serve warm or at room temperature.