Recipe Crème brûlée doughnut

Ingredients

Method

  1. Mix the water, yeast, Bread flour and Macphie Premium Doughnut Concentrate for 2 mins on slow speed and 8 mins on fast speed in a spiral mixer.

  2. Remove dough from mixer scale dough piece at 1500g and ball up, rest for 5mins.

  3. Pin out dough and cut so each piece is 50g. Ball up into balls.

  4. Prove at 38°C (100°F) 75% RH for approx. 40 mins.

  5. Remove doughnuts from the prover and let skin up for 10mins before frying.

  6. Fry at 190°C – 195°C for 90 seconds each side.

  7. Once cooled, fill with pastry cream.

  8. Pipe pastry cream on to and press into a tub of demerara sugar.

  9. Blow torch the top until caramelised.

Products used