Yield: 12 donuts
A soft, custard-filled donut with a caramelized sugar glaze—just like the classic French dessert in donut form!
Ingredients
For the Dough:
¼ cup sugar (50g)
1 large egg
2¼ tsp instant yeast (7g)
3¼ cups all-purpose flour (406g)
1 tsp salt (5g)
3 tbsp unsalted butter (30g), softened
For the Custard Cream:
2 cups whole milk (500ml)
½ cup sugar (50g)
4 egg yolks
½ cup milk (125ml)
2 tsp vanilla extract
3 tbsp cornstarch
2 tbsp unsalted butter (20g)
For the Caramel Topping:
1½ cups sugar (300g)
½ cup water (125ml)
Instructions
1. Prepare the Dough:
In a bowl, combine milk, sugar, egg, and yeast. Stir well.
Add flour and salt. Mix until a rough dough forms.
Cover and let rest for 10 minutes.
Add softened butter and knead until the butter is fully incorporated and the dough becomes smooth and elastic.
Form into a ball, place in an oiled bowl, and cover. Let rise until doubled in size.
2. Make the Custard Cream:
In a saucepan over medium-low heat, heat 2 cups of milk and sugar until the sugar dissolves.
In a separate bowl, whisk egg yolks, ½ cup milk, vanilla, and cornstarch until smooth.
Slowly pour this mixture into the hot milk, stirring constantly.
Continue to cook while stirring until the mixture thickens.
Stir in butter, transfer to a bowl, and cover with cling film touching the surface. Let cool completely.
3. Shape and Fry Donuts:
Once the dough has doubled, punch it down and roll it out to about ½ inch (12mm) thick.
Cut using a 3-inch round cutter.
Cover the cut dough and let rest for 15 minutes.
Heat oil over medium-low and fry donuts until golden brown on both sides. Drain on paper towels.
4. Fill and Glaze:
Using a piping bag, poke and fill each donut with the cooled custard cream.
In a saucepan, cook sugar and water over medium-low heat until it turns amber in color—this is your caramel glaze.
Carefully dip the tops of the filled donuts into the hot caramel. Let set.
