Leche Flan Donut | New York Leche Flan Filled Doughnuts | Leche Flan Doughnut Recipe скачать в хорошем качестве

Leche Flan Donut | New York Leche Flan Filled Doughnuts | Leche Flan Doughnut Recipe

There is a new donut that's become all the rave in the Philippines that reached us all the way from New York, USA. And it's a food trend that's lot closer to home than anybody thinks. Leche flan in a donut? It sounds insanely good. We just have to recreate this special donut from Kora that's become symbolic of honoring our grandparents. It made us miss our own grandmas. We sure would like to try one of their donuts one day. But we fondly think of our recipe as a good one too. Thank you for watching! ~ flat 2 ~ -------------------------- Follow us on: Instagram:   / cookinginflat2   Facebook:   / cookinginflat2   --------------------------- timestamp: 0:00 Introduction Leche flan donut 0:18 How to make the leche flan | How to make the creme caramel 2:12 donut filling | how to make the pureed flan cream | pureed leche flan 2:36 How to make donut | making donut for the leche flan doughnut LECHE FLAN DOUGHNUTS Inspired by “Leche Flan ni Lola” Donut by Kora INGREDIENTS: Leche Flan: • 8 eggs yolks • 1 can (395g) condensed milk • 1 can (410g) evaporated milk • 1 cup granulated sugar • ¼ cup water Donut: • 280g all purpose flour • 40g sugar • ½ tsp salt • 1 egg • 120g whole milk • 40g melted butter • 7g dry yeast Donut Filling: • Pureed excess leche flan • ¼ cup heavy cream PROCEDURE: PART I: Leche Flan 1. Separate the 8 egg yolks 2. Add the condensed milk and evaporated milk with the egg yolks. 3. Mix thoroughly and set aside. 4. Making the caramel: 4.1 On medium heat, put 1 cup granulated sugar and ¼ cup water 4.2 To mix the two, swirl the pan instead of mixing with cooking spoon to avoid crystallization the sugar 4.3 Continue mixing until it becomes brown in color. 4.4 In an 8 inch diameter pan, pour the caramel and make sure the whole bottom is covered. You can also use a rectangular pan. 5. Pour the mixture into the pan while straining it. Make sure it is about ½ inch thick. 6. Cover the pan with aluminum foil. 7. Place the pan in a larger baking container where you can put boiling water around the leche flan pan. 8. Preheat the oven to 170c. 9. While in the container with water, bake the leche flan for 40 to 50 mins, then put in the fridge once cooled down. 10. Take the chilled leche flan and using a 6 cm round cutter, cut as many leche flan as you could. 11. Using our pan and cutter, we managed to cut out 7 pieces of leche flan. Set aside the cut leche flan and save the excess. PART II: Donut Filling 1. Put all the excess leche flan in a bowl. 2. Add ¼ cup heavy cream. 3. Whisk them altogether until you get a pureed consistency. You can also use a mixer. 4. Put the mixture in a piping bag and place in the fridge to set aside. PART III: Donut 1. Wet Ingredients: 1.1 In a bowl, mix altogether the milk (120g), melted butter (40g), egg and yeast (7g). Set aside. 2. Dry Ingredients: 2.1 In a stand mixer bowl, mix the flour (280g), sugar (40g) and salt (½ tsp). 3. Put the dry ingredient bowl in the mixer, make sure you have the dough hook attachment in place. 4. Set the mixer to slow then gradually add in the wet ingredients. 5. Set the mixer to high, mix the dough for 3-4 mins. 6. The dough will have a sticky consistency. 7. Transfer the dough in a greased bowl. You can use cooking oil to grease your bowl. 8. Cover the bowl with a cling film and let the dough rest for 1-2 hours allowing it to rise and double in size. 9. Once the dough is ready, cover a surface with flour. 10. Flatten the dough onto the floured surface. Make sure it is about ½ inch thick. 11. Using an 8cm round cutter, cut as much circle as you can from the dough. 12. Make a ball from the excess dough and roll it flat again into ½ inch thick dough. 13. Cut circles from the dough again. With this recipe’s mixture, we were able to cut 10 donuts out of the dough. 14. In a baking tray, place cut parchment papers (15cm x 15 cm) and place one donut dough in each paper. 15. Cover the tray with a cloth and let it rest and rise for 30 mins to 1 hour. 16. When the donut dough is ready, heat oil (preferably enough for a deep fry) in medium heat. 17. If you have a kitchen thermometer, you can make sure the oil temperature is between 150c to 160c. 18. If you don’t have one, you can just look for small bubbling when frying the donut. 19. Fry the donut for 1 min and 30 secs to 2 mins or until golden brown. 20. After frying, place the donuts in a rack with paper towels to absorb the excess oil. 21. Let it cool. PART IV: Making the Leche Flan Donut 1. With the round cutter used for the leche flan (6cm diameter cutter), cut a cavity in the donut. This is where we will put the leche flan. 2. Take the chilled donut filling and pipe it in the bottom of the cavity. 3. Sift powdered sugar on the donut. 4. Put the leche flan into the donut cavity. 5. Serve. #lecheflan #donut #Pinoy dessert #kora #dessert Leche Flan Donut Short Video