Creme Brûlée Donuts

Dough

1. Except for the butter, mix all the ingredients together and knead until the dough just comes together, do not fully develop the dough.
2. Cover and rest the dough for 10 minutes then add the softened butter.
3. Continue to mix the dough until it is fully developed and a clear dough window has been established.
4. Cover and set aside until the dough has roughly doubled in size.
5. Gently knock back the dough, either pin the dough out and cut out the donuts using a round cutter or mould into heads for dividing/moulding.
6. Rest and prove the donuts for at least 15 minutes and then deep fry 180°C (medium heat).
7. Allow to cool completely before filling the doughnuts.

Vanilla Custard

1. Boil 500ml of milk, split vanilla pod and 100g sugar.
2. In a separate bowl, add the egg yolks, 125ml milk and 24g of cornflour and mix.
3. Add the egg solution to the hot milk solution and cook until the mixture thickens, cook out the starch, constantly stirring to avoid burning the cream.
4. Once thickened add the butter, cover and cool completely then fill the donuts.

Caramel

1. Place the sugar and water into a saucepan and caramelise over a medium/high heat.
2. Dip the donuts into the caramel.