Recipe: Caramel Cheesecake Doughnuts
CARAMEL CHEESECAKE DOUGHNUTS
SERVES 10 PREP AND COOK TIME 2 HOURS 15 MINUTES
FOR THE DOUGHNUTS
2 cups strong bread flour
1 sachet dried yeast
40g butter, at room temperature
1 egg, beaten
130ml whole milk
1 tbsp caster sugar
A pinch of salt
FOR THE FILLING
350g cream cheese
150g icing sugar
Finely grated rind of 1 lemon
FOR THE SALTED CARAMEL
90g salted butter, cut into pieces
½ cup heavy cream
1 tsp salt
FOR THE SUGAR CRUMB TOPPING
1 cup sugar
3-4 digestive biscuits, crushed
- Prepare the dough by combining the flour, yeast, salt and caster sugar.
Place butter and milk in a microwaveable bowl and microwave until the butter just melts.
Add the egg and the milk and butter mixture to the flour to form the dough.
Knead on a floured surface until smooth.
Place the dough in a greased bowl and cover. Leave in a warm place for an hour, or until the dough has doubled in size.
Shape the dough into palm sized balls and place well away from each other on a greased baking tray. Cover the dough again and leave to rise for another hour.
Make the caramel topping by heating the sugar in a saucepan over a medium heat, constantly stirring. The sugar will form into clumps and melt into a thick liquid as you stir. Be careful not to burn the sugar.
As soon as the sugar is melted, carefully add the butter as the mixture is likely to spit.
Stir the butter until it is completely melted into the mixture, about 2 to 3 minutes.
Very slowly, add the ½ cup of heavy cream. Again, the mixture may splatter.
Allow the mixture to boil for a minute. It will rise in the pan as it does so. Remove from heat and stir in a teaspoon of salt. Allow to cool before using.
Prepare the filling by combining all the ingredients in a food processor until smooth. Transfer to a piping bag with a 5mm nozzle and set aside.
Combine the crushed digestives and sugar in a plate. Set aside
Preheat a large pan of oil or fryer to 160C.
Lower the doughnuts carefully into the oil and fry for 3 minutes on each side until fully golden. Do not overcrowd the oil.
Drain the doughnuts on kitchen paper to remove excess oil.
Once cool, inject the doughnuts with the cream cheese filling. Top with the salted caramel before placing face down into the digestive sugar crumb.