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Crème brûlèe doughnuts
Fruit and vegetables
½
lemon
, zest only
Tins, packets and jars
30g/1oz
plain flour
Cooking ingredients
250g/9oz strong white bread
flour
30g/1oz
caster sugar
5g/⅛oz fine
sea salt
8g/⅓oz fresh
yeast
(or 4g/⅛oz dried active
yeast
)
around 2 litres/3½ pints neutral
oil
, for frying
200g/7oz
caster sugar
, for dusting
½
vanilla pod
, split open and seeds removed
90g/3¼oz
caster sugar
200g/7oz
demerara sugar
Dairy, eggs and chilled
2 free-range
eggs
65g/2¼oz unsalted
butter
, softened
250ml/9fl oz full-fat
milk
3 free-range
egg yolks
60ml/4 tbsp
double cream
Back to recipe
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