For the dough:
- 2.5 dl whole milk 1 cup)
- 50 g sugar (¼ cup)
- 1 egg
- 7 g instant yeast (2¼ tsp)
- 406 g all-purpose flour (3¼ cups)
- 5 g salt (1 tsp)
- 30 g unsalted butter, softened (3 tbsp)
CUSTARD CREAM
- 5 dl whole milk (2 cups)
- 50 g sugar (¼ cup)
- 4 egg yolks
- 1.25 dl milk (½ cup)
- 2 tsp vanilla
- 24 g cornstarch (3 tbsp)
- 20 g butter
CARAMEL (for dipping)
- 300 g sugar (1½ cups)
- 1.25 dl water (½ cup)
*Also
- Neutral oil for frying (canola/rapeseed/sunflower
Directions
- Make the dough
In a bowl, mix milk + sugar + egg + yeast.
Add flour + salt. Mix until a dough forms.
Cover and rest 10 minutes.
Add soft butter and mix until fully absorbed.
Knead until smooth and elastic (8–10 min by hand or 6–8 min in a mixer).
Place in a lightly oiled bowl, cover, and let rise until doubled (45–60 min). - Make the custard cream
Heat 5 dl (2 cups) milk + sugar over medium-low until the sugar dissolves.
In a bowl, whisk yolks + 1.25 dl (½ cup) milk + vanilla. Whisk in cornstarch until smooth.
Pour into the warm milk while whisking constantly.
Cook, whisking, until thick. Remove from heat and stir in butter.
Transfer to a bowl and press plastic wrap directly onto the surface. Cool completely. - Shape + fry
Punch down dough. Roll out to about 12 mm / ½ inch thick.
Cut donuts with a 7–8 cm / 3-inch cutter. Cover and rest 15 minutes.
Heat oil to 170–175°C / 340–350°F. Fry 1–2 min per side until golden.
Drain on paper towels and cool slightly. - Fill
Poke a hole in each donut and pipe in the custard. - Caramel dip
Cook sugar + water over medium-low until amber.
Carefully dip donut tops in caramel. Let set and serve.
Careful: caramel is extremely hot, dip quickly and safely.