1) for doughnut bread
Milk, warm 100g
Instant dry yeast 4g
White sugar 30g
Flour 250g
Salt 3g
Egg 1
Unsalted butter 25g
2) for custard filling
Egg yolks 3
White sugar 50g
Flour 25g
Milk, warm 250g
Vanilla 1/2 tsp
3) for caramel glaze
White sugar 150g
Water 50g
This recipe yields 10 doughnuts
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