Ingredients:

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190 g milk

7 g instant dry yeast

35 g sugar

7 g salt

1 egg

350 g flour

40 g butter

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Custard Cream:

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2 cups whole milk (500 ml) (You can use fresh or evaporated milk)

½ cup sugar (50 g)

4 egg yolks

½ cup milk (125 ml)

2 tsp vanilla

3 tablespoons cornstarch

2 tablespoons butter

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Caramel Sauce:

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1 ½ cups sugar (300 g)

½ cup water (125 ml)

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Preparation:

1. Dough:

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Add all the dough ingredients to a bowl. Knead for 5-10 minutes until the dough is soft and elastic.

Place the dough in a large, lightly greased mixing bowl. Cover with plastic wrap allow it to rise in a warm, draft-free environment for 40-50 minutes, or until doubled in size.

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1. Custard:

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Beat the egg yolks, 125 ml of milk, and cornstarch together until combined

In a saucepan, heat 2 cups of milk with ½ cup of sugar over medium-high heat until it reaches a bare simmer. Remove the pan from the heat and carefully ladle the hot milk into the egg yolk mixture while whisking to prevent lumps.

Pour the mixture back into the saucepan and return it to the stovetop over medium heat.

Continuously whisk the mixture until it bubbles and thickens completely. Remove from heat add vanilla and butter mix until smooth.

Transfer the custard to a bowl, cover with plastic, refrigerate for 1-2 hours until completely cooled.

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1. Donuts:

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Punch down the risen dough . Roll the dough to about ½ inch thick.

Use cookie cutter to cut rounds from the dough. Gather the remaining dough, roll it out again, and cut more rounds until all the dough is used.

Place the rounds on a lightly greased baking sheet, leaving about 1 inch between each. Cover with plastic wrap or a clean kitchen towel and allow them to rise for 20-30 minutes, or until doubled in size.

Heat oil in a large pot fry the dough rounds in batches, cooking for 2 minutes on each side, or until golden brown.

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1. Fill & Brûlée:

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Add the custard to a piping bag fitted with a piping tip. Use a skewer to create a pocket inside each donut. Insert the piping tip into the pocket and fill the donuts with custard.

To make the caramel (brûlée), combine the sugar and water in a small saucepan over medium-high heat. Once the mixture begins to bubble, reduce the heat to medium. Continue heating, swirling the pan gently, until the sugar turns golden.

Carefully dip the top of each donut into the caramel. Wear a glove for extra protection. Tilt the donut to let excess caramel drip off, then set it aside to cool.

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