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Caramel-stuffed doughnuts

The perfect sweet snack for the sweetest tooth - by New Idea
  • 26 May 2016
Prep: 135 Minutes - Cook: 20 Minutes - Serves 10
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The perfect sweet treat! 

Ingredients

Doughnuts

2 packages active dry yeast

1/4 cup warm water 

3/4 cup warm full-cream milk 

5 tablespoons unsalted butter, at room temperature

1/3 cup granulated sugar, plus more for rolling the doughnuts in

1 egg yolk + 1 egg, at room temperature

1 tsp salt

3 and 3/4 cups plain flour

2 cups vegetable oil, for frying

 

Caramel

1 tbspn butter

2 tbspn brown sugar

1/2 cup thick cream

Method

  1. In a small bowl dissolve yeast in warm water, set aside and allow it to foam up (about 5 minutes)

  2. In a large bowl, combine warm milk and butter, whisk until butter has completely dissolved.

  3. Add in sugar, egg yolk and egg, salt, yeast mixture and 3 cups flour - then beat until smooth. Stir in enough remaining flour to form a soft ball of dough (don't knead the dough just yet).

  4. Place ball of dough in a lightly greased bowl, turning once to grease top. Cover tightly with cling wrap and leave to rise in a warm place for 1 hour.

  5. When the hour has passed, punch the dough down and turn it onto a lightly floured surface; knead 8 times.

  6. Divide the dough in half, creating two even sized balls of dough.

  7. Roll each portion out to 1/2 cm thickness. Cut each side with a lightly floured 6cm round cutter. 

  8. Place rounds on greased baking sheet. Cover and let rise until doubled, about 45 minutes.

  9. When ready to fry, heat oil to 175°. Fry doughnuts, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels, then roll the warm doughnuts in extra sugar.

  10. To make caramel, heat butter and brown sugar over a medium heat until combined and then add cream. Heat for a few minutes until mixture turns medium to dark brown. Allow to cool, then use syringes to suction up the caramel. 

  11. To serve, insert the caramel-filled syringes into the doughnut, ready to eat. 

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