Hojicha Custard & Caramelised White Choc Donuts

Cook Time 1 hour 30 minutes plus overnight proving

Makes 12

Ingredients

140g milk

70g hot water

50g butter

60g whole egg

20g fresh yeast

450g bread flour

60g sugar

2g salt

Caramelised white chocolate

200g white chocolate

Hojicha custard 

750g milk 

1 tsp vanilla paste 

180g egg yolk (9 yolks)

185g sugar

100g cornstarch 

75g butter

10g hojicha powder

Method

Mix together hot water, milk, and yeast. Add flour, sugar, and salt, and mix until just combined. Incorporate the egg. Slowly add the melted butter and mix until a smooth dough forms (about 15–20 minutes).

Shape into a ball and prove overnight in a greased bowl, wrapped well in plastic.

For the caramelised white chocolate, place the white chocolate on a baking sheet lined with baking paper, then bake in a fan-forced oven at 110°C for 1 hour, or until the chocolate turns a caramel colour. You may need to stir it occasionally as it cooks.

Once it reaches the desired colour, remove it.

For the Hojicha custard, in a saucepan over medium heat, add the milk, hojicha, and vanilla, and heat until almost boiling. Meanwhile, in a separate bowl, whisk together the egg yolks, sugar, and cornstarch until pale.

Slowly pour the milk mixture into the egg mixture, whisking continuously to temper, and reserve ⅓ of the milk in the saucepan. Then pour the mixture back into the saucepan with the caramelised white chocolate. Return to low–medium heat and continue whisking until thickened.

Remove from the heat and whisk in the butter. Allow to cool in the refrigerator.

Remove the dough from the fridge and shape it into 50g buns. Place the buns on a greased, paper-lined tray and cover them gently with plastic wrap. Allow to prove at room temperature until doubled in size.

Fry at 200°C for 20–30 seconds per side. Roll in some caster sugar. Allow to cool.

Take the custard out of the refrigerator, whisk until smooth, and place in a piping bag. Generously fill each donut.