Hokkaido Milk Bread Doughnuts with Duck Fat Caramel Filling

steps

Make the Starter

1. In a pot, warm 1½ cups water and milk; stir in bread flour. Stir continuously on medium heat to create a roux. Once mixture begins to resemble mashed potatoes, remove from heat and place in bowl. Cover with plastic wrap. Let cool to room temperature.

Make the Dough

1. In a stand mixer fitted with a paddle attachment, combine bread flour, sugar, salt, and sweetened condensed milk. Allow yeast to bloom in warm milk. Add in yeast, milk, egg, and cooled starter. Beat on low for 5 minutes.
2. Add softened butter; beat on low for another 5 minutes. Turn mixer to high speed and beat for final 5 minutes.
3. Remove dough and place in greased bowl, cover with plastic wrap, and allow to proof for 1 hour or double in size.
4. Roll dough out on flour surface and punch out rounds at preferred size for filled doughnuts. Place on a greased piece of parchment paper. Cover in plastic wrap and allow to proof for 45 minutes.
5. While waiting to proof, get your frying oil ready. Fry doughnuts in 350-degree oil, gently flipping every 30 seconds until each doughnut is golden brown. Let doughnuts cool slightly before rolling in sugar.

Whip the duck fat caramel

1. While doughnuts cool, cook duck fat caramels to 240 degrees and let cool completely. In stand mixer fitted with a paddle attachment, whip on high until caramel becomes lighter in color and whips nicely into a fluffier caramel cream. Pierce doughnuts from the side and pipe with whipped duck fat caramel.