dulce de leche baked doughnuts
2¼ cups (335g) plain (all-purpose) flour, plus extra
¹⁄³ cup (75g) caster (superfine) sugar
2 teaspoons dried yeast
4 egg yolks
50g butter, softened
½ cup (125ml) sparkling lemonade, warmed
¼ cup (60ml) double thick cream
1 cup (300g) dulce de leche (thick caramel) water, for brushing
¼ cup (55g) white (granulated) sugar black sea salt flakes, to serve
Place the flour, caster sugar, yeast, yolks, butter, lemonade and cream in the bowl of a stand mixer fitted with a dough hook. Beat for 6–8 minutes on medium speed or until a smooth, sticky dough forms. Place the dough in a lightly greased bowl, cover with a clean, damp tea towel and set aside in a warm place for 1–1½ hours or until doubled in size.
Roll out the dough on a lightly floured surface to a 30cm x 10cm rectangle. Cut in half lengthways, then cut each half into 6 pieces to create 12 x 5cm squares. Place on 2 large baking trays lined with non-stick baking paper, allowing room to spread. Cover with plastic wrap and set aside in a warm place for 30–45 minutes or until risen.
Preheat oven to 180°C (350°F). Cook the doughnuts for 12–15 minutes or until puffed and golden brown. Place the dulce de leche in a piping bag fitted with a 1cm plain nozzle and pipe the caramel into the centre of each doughnut. Brush the tops with water, sprinkle with white sugar and use a kitchen blowtorch to brûlée. Set aside to cool slightly before sprinkling with sea salt to serve. MAKES 12.