These irresistible Crème Brûlée Donuts combine soft cocoa-enriched doughnuts with a smooth Callebaut W2 white chocolate crème pâtissière filling. Finished with a crisp caramelized sugar topping, they deliver the classic flavors of crème brûlée in a modern, bakery-style treat that's perfect for display counters and premium dessert menus.

Level:: Medium
Makes:: Makes 40

900 g

Plain flour
100 g

Callebaut Callebaut Selection - Botanical Extra Brute Powder - 1kg
110 g

Light brown caster sugar
12 g

Salt
14 g

Dried yeast
110 g

Butter
600 g

Whole milk
4 g

Vanilla paste
240 g

Egg

Place the dry ingredients and soft butter into a machine bowl with a dough hook.
Mix the wet ingredients together and start pouring it into the dry ingredients.
Mix for about 10 min making sure that you scrap down the down from time to time to incorporate all the ingredients.
place on the oiled table and bring all the ingredients together.
Place in a bowl with an oiled clingfilm cover and leave to prove in a warm place for 30 min and to double in size.
Place make on the mixer with the dough hook and knead for 5 min.
Then oil cling film again and place in the fridge overnight or in 6 hours or over night.
Remove from the fridge and divide the mix up into 50g ball place them on individual square of oiled silicon paper flatten down and cut a hole out in the centre of the, place in a warm place until doubled in size.
Fry in oil at 180oc for about 4min each side.
Remove from oil and cover with sugar.
Leave to cool.