Ingredients
Dough
Custard Cream
Caramel
Directions
- 1
Make custard: In a saucepan, add the eggs and milk. Mix until well combined. Add the cornstarch and vanilla extract, mixing until the cornstarch is fully blended. Cook the mixture over low heat until it thickens. Remove from heat and stir in the butter, mix until fully combined. Cover with cling wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate until ready to use.
- 2
Make donut: In a bowl, combine the water, sugar, salt, and instant yeast. Mix until well combined. Add the egg and mix again until incorporated. Gradually add the flour, kneading the mixture until a smooth dough forms (knead for about 8 minutes if using a mixer). Cover the dough with a kitchen towel and let it rest for about 1 hour, or until it has doubled in size. Divide the dough into 10 equal portions (about 75g each). Cover the portions for 10 minutes, then press each piece with your palm to form a circle about 3.5 inches wide. Cover the dough circles and let them rise for 1 hour.
- 3
Fry doughnuts: Heat oil over low heat, maintaining a temperature between 160-165°C. Fry the doughnuts for 2 minutes on each side. Use a colander to remove the doughnuts and place them on a wire rack to drain excess oil. Let the doughnuts cool completely, then use a chopstick to make a hole in the center of each. Fill each doughnut with the prepared custard cream.
- 4
Make caramel: In a heavy-bottomed pan, combine sugar and water. Cook over medium-low heat until the syrup turns a light brown. Remove from heat and swirl the pan until the syrup darkens to a dark brown color. Immediately dip each doughnut into the syrup, then place them on the rack to cool completely. Enjoy warm
