dulce de leche baked dough­nuts

donna hay - - BRÛLÉE -

2¼ cups (335g) plain (all-pur­pose) flour, plus ex­tra

for dust­ing

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.

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