Ingredients
- ** Ingredients for Doughnuts:
- 37 ml water
- 37 ml full cream milk, room temperature
- 2 large eggs, room temperature
- 250 g white baker’s flour (with a protein content of at least 12%)
- 7 g dried active yeast
- 37 g caster sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/2 tsp fine salt
- 62 g unsalted butter, room temperature
- Vegetable oil for deep frying
- ** Ingredients for Salted Caramel Filling:
- 1/2 cup Valcom Premium Coconut Cream
- 62g coconut sugar
- 1 tbsp cornstarch + 1 tbsp water for thickening
- 1 tbsp Lee Kum Kee Premium Soy Sauce
- 1/2 tsp vanilla extract
- ** Ingredients for Sugar Coating:
- 1/2 cup caster sugar
- 1/2 tsp Chinese five spice
Method
- For the dough, mix the water, milk and eggs in a small jug. Whisk together the dry ingredients in the mixer bowl. Make a well and pour in the liquids. Fix the paddle attachment to the mixer and mix for 5 minutes on speed 1.
- While the mixer is still running, add one teaspoon of the softened butter at a time. Once all the butter has been added, continue to incorporate for another 6 - 8 minutes until the dough is smooth.
- Cover the mixer bowl with cling wrap and rest in a warm place for 90 minutes, or until doubled in size.
- Once risen, place the dough on a work surface and give it a brief knead. Transfer the dough to a new glass bowl and cover with cling wrap. Refrigerate overnight.
- The following day, weigh the dough and divide into 8 even portions. Shape into balls, then place the rounds on individually-floured baking paper squares with a bit of distance between each one. Cover them with lightly-oiled cling wrap and allow to proof for 3 hours.
- To make the soy salted caramel, heat the coconut cream and sugar in a saucepan over medium heat, stirring continuously until the sugar is dissolved. Turn the heat down to low, add the cornstarch mixture and whisk constantly until the caramel thickens. Remove from stove and stir in the soy sauce and vanilla extract. Allow to cool completely before using.
- In a wide bowl, combine the ingredients for the five spice sugar coating and set aside.
- To cook the doughnuts, heat some vegetable oil in a deep fryer to 180°C. Carefully drop the doughnuts into the oil and fry each side for about 2 minutes. Drain on paper towels.
- While the doughnuts are still warm, toss them in the five spice sugar coating.
- Use a knife to poke a hole through the sides of the coated doughnuts. Fill a piping bag with the salted caramel and pipe a generous amount into the centre of each doughnut. Enjoy!
Product used in recipe
- Valcom - Valcom Coconut Cream 400Ml
- Lee Kum Kee - Premium Soy Sauce
