Crème brûlée doughnuts recipe

1. Mix the flour and a large pinch of salt in a mixing bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir through the yeast and the 3 tbsp sugar, then make a well in the centre.
2. Heat the milk in 10 sec bursts in the microwave until lukewarm. Whisk the egg into the milk, then pour into the well. Mix with a fork, then bring together with floured hands to make a soft dough. Knead on a floured surface for 7 mins or until smooth, dusting with a little extra flour if needed. Transfer to a lightly greased bowl, cover with clingfilm and leave in a warm place for 45 mins-1 hr until doubled in size.
3. Knock back the dough by dividing it into 10 pieces and shaping each into a smooth ball, pinching the edges, then pulling up and pressing into the centre. Turn over so the seam is at the bottom. Place spaced apart on a lined baking sheet, cover loosely with clingfilm, and set aside in a warm place for 45 mins or until doubled in size.
4. Heat the sunflower oil in a saucepan until it reaches 175°C (or a cube of bread browns in 30 secs), and line a dinner plate with kitchen paper. One at a time, place a doughnut on a slotted spoon and gently lower into the hot oil. Fry for 30 secs each side or until golden and cooked through, using the spoon to keep the doughnut submerged. Remove with the slotted spoon and transfer to the lined plate.
5. While the doughnuts are still warm, spoon the custard into a disposable piping bag. Insert a sharp, narrow knife into the side of each doughnut to reach the centre, then squeeze in a little custard. Set aside to cool completely.
6. For the caramel topping, heat the 200g sugar in a saucepan over a gentle heat until melted and golden. Shake and swirl (don’t stir) the pan towards the end to allow any unmelted sugar to melt. Remove from the heat.
7. Working swiftly but very carefully so as not to get your fingers in the hot caramel, dip the top of each doughnut into the caramel. Lift out and tilt it away from your fingers to let the excess drip for a few secs, then set aside on a lined baking sheet and leave to harden for 5 mins. If the caramel starts to set in the pan, return to a low heat, swirling, until loosened. Once hardened, tap the top of each doughnut firmly with a spoon to crack the caramel. The doughnuts are best eaten on the same day, but will keep for up to 3 days in an airtight container.

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