The thing that makes this doughnut unique is, of course, the layer of deeply caramelized sugar on top. Even though these are baked doughnuts, there’s no batter involved. Instead, to make these as close to traditional fried doughnuts in taste, texture, and appearance as possible, we’re using a yeast-raised dough.
These doughnuts have a traditional pastry cream filling. It’s made by heating up whole milk then slowly adding some of the hot milk to an egg yolk mixture. We add the milk in gradually to slowly bring the temperature of the eggs up so they don’t scramble before adding them to the hot pot.
- 2 1/4 teaspoon active dry yeast
- 1/2 cup warm water, 110 degrees
- 1/4 cup granulated sugar
- 1/4 cup evaporated milk, warmed to 110 degrees
- 1/4 cup melted butter
- 1 large egg
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 420 grams 2 1/2 cups all-purpose flour, then more as needed
- 3 – 4 cups vegetable oil, for frying
- Caster sugar for caramelizing
- 250 milliliters of skim milk
- 3 egg yolks
- 50 grams sugar
- 1 tablespoon flour
- 1 tablespoon corn starch
- 185 grams butter
- 1 teaspoon vanilla extract
- In a large mixing bowl, mix the yolks and the sugar and whisk until well combined and the mixture lightens in color.
- Add the cornflour and plain flour and stir until mixture is smooth Add 1/3 of the hot milk and stir well. Then slowly add the rest of the milk while stirring
- Transfer to a medium sized saucepan and stir on medium heat until mixture thickens and becomes smooth.
- Add the cold butter cubes into the custard mixture, and stir until well combined. Then add vanilla extract and stir until well combined.
- Transfer custard to a bowl, cover with plastic wrap and refrigerate for at least 3-4 hours or overnight to allow it to completely set. Whip up again right before you’re ready to frost to get it to a nice smooth consistency.
- To make thin custard filling, microwave for 1 min, take about 1 cup of custard and add 175 milliliters warm milk to it. Stir until well combined.
- In a small bowl, whisk together yeast, warm water, and 1/2 teaspoon of the sugar. Cover it with cling wrap and a towel. Let it rest 5 – 10 minutes in a warm spot until it becomes frothy.
- Add in yeast mixture, milk, remaining granulated sugar, salt, melted butter, egg, egg yolk, and vanilla.
- Add half of the flour and set mixer with whisk attachment and blend until smooth. Switch mixer to hook attachment, slowly add remaining flour and knead on low speed until smooth and elastic about 4 – 5 minutes, adding additional flour as needed.
- You shouldn’t need a lot more, you want the dough to be slightly sticky and tacky but shouldn’t stick to a clean fingertip).
- Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until double in size, about 1 1/2 hours.
- Roll dough into an even layer onto a floured surface to slightly less than 1/2-inch thickness. Cut into doughnut shapes using a 3-inch cookie cutter.
- Cover with a clean tea towel and let them rise in a warm spot until doubled, about 30 – 40 minutes.
- Preheat the oil in a large pot on medium-high heat. Drop a small amount of dough into the oil and if it bubbles and fizzes around the sides the oil is hot enough.
- Gently and carefully drop donuts into the oil. Don’t add more than three donuts at a time. Cook them on one side until they’re a light golden brown then flip them over.
- Once they’re golden on both sides carefully take them out and transfer them to a plate lined with kitchen paper towels to let the oil drain.
- To finish off the donuts cut a hole in the center and fill with custard. Sprinkle some sugar on top and torch using a kitchen torch until caramelized.