Amarula Crème Brulée Doughnuts – Creamy & crunchy doughnuts
Probably the most enticing four words ever mentioned in a recipe and it starts with something as South African as it comes. Amarula Crème Brulée Doughnuts are a fusion of so many different cultures and inspirations making it the perfect Rainbow Nation dessert. Student chef, Dylan Buys brings you this truly inspired recipe for your most casual evening and even makes it to the perfect high-end dessert table.
There are many bakers and pastry chefs out there who are sometimes a bit scared of doughnuts because it’s all about patience and timing. This recipe guides you all the way to create this rich, sweet recipe with a kick. The Amarula Crème Patisserie is light and sweet with that signature Amarula taste. The cream liqueur adds to that amazing creaminess. The doughnuts are light with that slight crunch on the outside without getting heavy. This recipe makes between 12-15 depending on size. Don’t overcrowd the frying oil when making these beauties and be patient before eating as they are very hot. The resting time in the recipe includes first rise, overnight fridge time and the one-hour proof before frying.
Amarula Crème Brulée Doughnuts are light, sweet, rich and an amazing mix of different flavours from a student chef at the Jackie Cameron School of Food and Wine.
INGREDIENTS
Doughnuts Part: 1
- 80 ml Water, room temperature
- 10 g Fresh Yeast
- 125 ml Champaign Valley Cake Flour
Doughnuts Part: 2
- 10 gr Fresh Yeast
- 30 ml Full Cream Milk, room temperature
- 280 ml Champaign Valley Cake Flour
- 45 ml White Sugar
- 5 ml Fine ORYX Salt
- 3 Egg – Yolks
- 30 ml Salted Butter, melted and cooled
Amarula Crème Patisserie
- 75 ml Amarula
- 250 ml Full Cream Milk
- ¼ Vanilla Pod, split in half and seeded
- 63 gr White Sugar
- 1 Whole Egg
- 15 gr Cornflour
Extra Ingredients:
- 1 L Sunflower Oil, for frying
- Extra Cake Flour, for rolling and dusting
- 250 ml White Sugar, for the caramel coating on top
METHOD
Doughnuts Part 1:
- Place the water into a bowl, then crumble the yeast into the water, stirring with a spoon to dissolve.
- Add the flour, mix very well.
- Cover the bowl and allow sponging in a hot place in the kitchen for 2 hours, it will double in size.
Doughnuts Part 2:
- Crumble the yeast into the milk, stirring well to dissolve, set aside.
- Place 200ml of the cake flour, sugar and salt in a mixing bowl, add the milk and yeast mixture.
- Followed by the egg yolks and melted butter.
- Then add the sponged yeast mixture (part: 1) and the remaining 80ml flour.
- Combine until a dough forms and knead for 10-15 minutes. The dough will bounce back when you poke it.
- Place in a clean bowl and cover, prove overnight in the fridge.
Amarula Crème Patisserie
- Bring the milk and vanilla pod and seeds to the boil and allow simmering and infusing.
- Whisk the eggs and sugar very well. Add to the hot liquid and mix.
- Add a little of this mixture to the corn flour, to make a paste and the incorporate back into the hot mixture.
- Lightly simmer until correct consistency is reached.
- Strain, put into a piping bag and place in the fridge to cool.
Finishing:
- Knock down your dough and then weigh and portion the dough by the number of doughnuts you want.
- Gently shape these into little balls. Place these onto a floured surface/ tray, then lightly cover the doughnuts with plastic wrap. Allow the doughnuts to proof for about 1 hour, outside of the fridge.
- Get the oil hot for frying, reduce to a low heat.
- Place the doughnuts inside the oil, do a few at a time and ensure complete cooking, resulting in an outer – golden crispness. Remove from the oil, place on paper towelling
- Make an incision on the bottom of the doughnut with a small skewer to create a pocket for piping the Crème Patisserie.
- Pipe the filling until the doughnut starts to expand.
Assembly
- Caramelize sugar in a pan.
- Dip the top part of the doughnut in the melted sugar, be careful because sugar is very hot.
- Let it cool a bit, and enjoy.
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