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Recipes >

Classic Leche Flan Donuts

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Difficulty: Intermediate

Classic Leche Flan Donuts

Difficulty:

Intermediate

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About this recipe

Donut + Leche Flan = mouthwatery goodness na pinasarap ng Alaska Condensed and Evaporated Filled Milk.

Prepare the following

Whisk
Pot
Hand Mixer
Mixing Bowl
Steamer
Chiller
Cookie Cutter

Ingredients

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Leche Flan

1 can Alaska Classic Sweetened Condensed Milk 377g (290ml)
1 c Alaska Classic Evaporated Filled Milk 360mL Buy now
10 pcs Egg yolks
1 tsp Vanilla extract
12 tsp Sugar

Doughnut

1 can Alaska Classic Evaporated Filled Milk 370mL Buy now
1 cup Sugar
15 g Active dry yeast
3 pcs Eggs
1/2 cup Unsalted butter
1 tbsp Vanilla extract
5 cups Flour
1 tsp Vegetable oil
2 liters Cooking oil, for frying

Coating

1 cup Sugar

Procedure

Tick the circle to once you're done with the procedure.

For the Leche Flan

In a mixing bowl, combine eggs, Alaska Classic Sweetened Condensed Filled Milk and Alaska Classic Evaporated Filled Milk. Whisk gently to combine. Add in vanilla extract and mix again. Set aside.
Place 1 teaspoon of sugar each in 12 pieces of llanera. Using thongs and low fire, melt the sugar over the stove fire until it caramelizes. Set aside to cool. Once cooled down, pour in leche flan mixture into the llaneras.
Using a steamer, steam small leche flans for 10 minutes under low heat or until flans are firm. Once cooked, remove from steamer and allow to cool fully before storing in the fridge.

For the Doughnuts

In a medium bowl, add the Alaska Classic Evaporated Filled Milk, sugar, and yeast. Stir to combine. In a separate bowl, add the butter, eggs, and vanilla extract, stirring to combine.
Punch the dough to take out the air. Roll out the dough on a floured surface until ¼ inch. Cut out the doughnuts with a cookie cutter.
Heat the oil to 375°F. Over medium heat, fry the donuts for 45 seconds on each side, or until golden brown. Once cooked, remove from heat and place on top of paper towels to absorb oil. Coat with sugar and set aside to cool down.

For the Donuts

In a lightly floured surface, knead the dough for 5 minutes, until smooth. Poke the dough with a finger. If the dough bounces back, it should be ready to rest and rise. Lightly coat the dough with oil and transfer to a bowl. Cover with plastic wrap. Let the dough rise in a warm place for an hour, or until doubled in size.
Once cooled down, cut a hole with the same size as your small leche flan. Scoop out the hole part and finish by filling in with the leche flan. Serve and enjoy!

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Last updated Aug. 2021

Based on DTI.com

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