For the doughnuts
2 tablespoons instant yeast
1/4 cup warm water
2 cups cake flour
3 1/3 cups all-purpose flour
1 teaspoon salt
1/2 cup plus 2 tablespoons sugar
4 egg yolks
1/3 cup butter
1 1/2 cups lukewarm milk
2 tablespoons flour for kneading
For the chocolate glaze
200 grams finely chopped bittersweet chocolate
1 tablespoon vegetable oil
For the caramel glaze
1 1/4 cups sugar
1/4 cup water
1 teaspoon lemon juice
3/4 cup plus 1 tablespoon heavy cream
1 tablespoon butter
1 teaspoon vanilla extract
(STEP-BY-STEP GALLERY: How to Make Glazed Doughnuts)
1 Dissolve yeast in warm water.
2 In a bowl, combine both flours, salt, and sugar; mix well.
3 In a mixing bowl, put in egg yolks, butter, milk, and yeast mixture. Attach the dough hook in the electric mixer and mix ingredients at low speed, adding 2 cups of the flour mixture a little at a time. Stop machine every now and then to scrape the sides of the bowl.
4 Stir in remaining flour until smooth and increase speed to medium for about 2 minutes until dough begins to pull away from the bowl.
5 Sprinkle flour for kneading on a clean table; knead dough until all the flour is incorporated. Form into a ball and transfer the dough to an oiled bowl. Cover with plastic and let rise in a warm place until dough doubles in size, about 50 to 60 minutes. (Don't know how? Go here: How to Knead by Hand)
6 Punch down the dough, transfer to the floured surface, and roll around lightly to coat with flour. Gently roll dough until half-inch-thick using a floured rolling pin. (Need help? Follow this tutorial: How to Proof Dough)
7 Cut with floured doughnut cutter. Cover and let rise until they double in size, about 30 to 40 minutes.
8 Heat vegetable oil in a deep fryer at 350ºF. Fry doughnuts on both sides until golden.
9 Make the chocolate glaze: In a double boiler, place chocolate and oil and melt completely. Dip cooled doughnuts in the glaze and set on rack.
10 Make the caramel glaze: In a heavy saucepan over medium heat, combine sugar, water, and lemon juice. Bring to a boil and dissolve sugar completely. Cook syrup until golden caramel in color. Stir in heavy cream and butter, and mix until smooth. Remove from heat and stir in 1 teaspoon vanilla extract. Dip cooled doughnuts in the glaze and set on rack.
Photography by Jun Pinzon | Demonstration by Chef Patricia Ong-Loanzon | Recipe by Heny Sison Culinary School | Styling by Elaine P. Lim
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