Creme Brulee Donut

1: Start by making tangzhong, add flour and water into a pot and mix together until thickens and smooth. Place it in the fridge to cool down.

2: Add flour, sugar, salt, yeast, egg, warm milk, and cooled tangzhong mixture into a stand mixture with the dough attachment. Mix together until a dough forms for 2 minutes.

3: Mix in the butter and knead for 10 minutes on low. Transfer the dough into a greased bowl, cover with a tea towel and allow to rise for 2 hours or until doubled in size.

4: For the custard, whisk egg yolks, corn flour, sugar, and salt until smooth.

5: Heat the milk in a saucepan until it simmers. Slowly pour a cup of milk into the egg mixture and whisk to temper. Pour the rest of the milk.

6: Transfer custard back into the saucepan and whisk until thickened. Add butter and vanilla whisk to combine. Transfer to a bowl and refrigerate for 2 hours.

7: Roll the dough into 1.5cm thickness and cut 8 circles.

8: Place them onto individual baking paper and allow to rise for 40 minutes.

9: Fry the doughnuts for 1 minute on each side or until golden.

10: Transfer the custard into a piping bag and fill each donut until completely full.

11: Make the brulee by adding water and sugar to a small saucepan. Once it starts boiling, reduce the heat and allow it to simmer and turn golden.

12: Dip the doughnut into the caramel and set aside to cool.