Czelli recipe · Doughnuts
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Vanilla cream doughnuts with Dobos caramel glaze
No ratings yet — be the first!Fluffy doughnuts filled with silky vanilla cream and topped with a crunchy Dobos-style caramel glaze – a patisserie favourite you can make at home. With the Czelli Ribbon Doughnut flour mix the dough is sure to succeed.
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- Baking
- Deep-fried
- Baking time
- Until golden brown
Method
13 steps- Mix the flour with the water and rum – if you don't have a stand mixer, you can also work it by hand.
- Add the very soft butter in two batches to get a soft dough.
- Cover and leave to double in size in a warm place – doubling is especially important here!
- While the dough rises, make the vanilla cream. whisk the cornstarch with the egg until smooth, then stir in the milk and vanilla sugar.
- Cook over medium heat, stirring constantly, until thick; finally add the butter and leave to cool.
- Turn the risen dough out onto a lightly floured surface, pat it to a thumb's thickness with floured hands and cut out rounds.
- Knead the leftover dough together again, let it double again and cut out the rest.
- Cover the doughnuts with a tea towel and wait until they rise slightly again.
- Fry both sides in plenty of medium-hot oil until golden brown.
- Drain the excess oil on paper towels and leave to cool.
- Cut the cooled doughnuts with a knife and fill them with the vanilla cream.
- For the glaze, start melting the granulated sugar over low heat in a very clean pan; don't stir, gently swirl the pan instead.
- When it turns a nice amber colour, carefully dip the tops of the doughnuts into it. If the caramel starts to thicken, warm it slightly and it can be used again.
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The flour for this recipeCzelli Ribbon Doughnut flour mixCurrently unavailable
