Recipes, Desserts

Donuts with White Chocolate and Caramel Glaze

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Donuts, white chocolate and caramel glaze.

For 12 donuts

Difficulty: easy

Price: affordable

Preparation time: 30 minutes

Resting: 1 hour

Cooking time: 12 min per batch

Ingredients

Donuts dough

  • 300 g T55 flour

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 100 g granulated sugar

  • 1 pinch of fine salt

  • 2 whole eggs

  • 150 ml whole milk

  • 80 g melted unsalted butter

  • 1 tsp vanilla extract

  • 100 ml heavy cream (35% fat)

For the caramel 

  • 150 g granulated sugar
  • 100 ml heavy cream (35% fat)
  • 30 g unsalted butter
  • 1 pinch of fleur de sel

For the white chocolate glaze.

  • 150 g white chocolate
  • 50 ml heavy cream (35% fat)

Ustensiles

Preparation of the donut batter

Preheat the oven to 180°C.

Grease and flour the donut pan cavities.

Whisk the eggs with the sugar and vanilla until the mixture is frothy.

Incorporate the cooled melted butter, whole milk and heavy cream, mixing well.

Add the sifted flour, baking powder, baking soda and salt.

Mix gently with a spatula until the batter is smooth and homogeneous.

Transfer the batter into a piping bag fitted with a plain round tip and fill the donut cavities two-thirds full, making sure to keep the central tube clear.

Bake for 10 to 12 minutes, until the donuts are lightly golden and a knife inserted into the center comes out clean.

Let cool for 5 minutes before carefully unmolding onto a cooling rack.

Allow to cool completely.

Caramel preparation

Cook the sugar in a dry AFFINITY saucepan over medium heat, without stirring, until it turns into an even amber caramel. Remove from the heat and slowly pour in the hot cream, stirring vigorously.

Add the butter and fleur de sel.

Mix until the caramel is smooth and coats the back of a spoon. Let it cool slightly.

Preparation of the white chocolate glaze

Prepare the white chocolate glaze: melt the white chocolate with the heavy cream in a bain-marie, stirring until smooth and glossy.

Let it cool slightly until it reaches a coating consistency.

Dip the top half of each donut into the white chocolate glaze.

Let drain and place on the cooling rack. Drizzle with caramel in a zigzag pattern before the glaze sets.

Let the glaze set for 15 minutes before serving.

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