We are going to make the famous Leche Flan Doughnuts!

This soft doughnut has a Yema filling and Leche flan.

This is inspired by the famous Leche Flan Doughnut in New York.

For the written recipe please check the description box.

For our Doughnut dough, let's combine the evaporated milk, egg, and melted butter.

And yes you may use any liquid milk. If you don't have butter, you may use margarine.

If you will use a cooking oil, you may use canola oil or sunflower cooking oil.

Let's mix it well then set it aside and let's mix the dry ingredients.

In a separate bowl, let's combine the all purpose flour, white sugar, salt, and instant dry yeast.

And yes you may also use your own Doughnut recipe.

Then let's mix our wet and dry ingredients.

Mix it well until our mixture becomes a dough.

And now let's knead our dough for 10-15 minutes until it becomes smooth and elastic.

If you're have a hard time kneading the dough in the bowl you may knead it in a clean table.

Just do it with a light degrees hand and table as well so that the dough will not stick that much.

If you don't really want to have a hard time kneading, you may use a mixer if you have one.

And just a reminder that our dough is a sticky type and don't be tempted to add more flour

so that our doughnut will not get hard. 1 tbps of additional flour is enough.

Just make sure to apply oil in your hand before kneading.

There. After 10 or 15 minutes, our dough is ready.

Do light degrees in the same bowl.

Place the dough in it and smear a little oil in the dough so that it will not get dry.

Then cover it and place it in a warm area in your house. Let it rise for 1 hour.

If it's not too warm, you may extend it for 30 minutes.

And here, the dough has already risen.

For you to know if the dough is okay, you may poke it, and if does not bounce back, then it's good to go.

Then let's deflate it to release the gas.

I flattened our dough so that I can roll it and then i'll divide it.

I want bigger doughnuts, so i'll divide it to 5 equal parts.

The size of the doughnut will depend on the size (big or small) of the leche flan that you will add.

If you want the weight to be equal, you may use a weighing scale.

Then form the dough into a ball.

Then press it gently to flatten it.

Let's place it in a light degrees tray or in chopping board with a parchment paper.

Here they are. Let's cover it and let it rise for 1 hour.

After an hour, they have grown so we are ready to fry.

The oil is already hot. Always remember that the oil should not be too hot so that our doughnuts will not get burned.

Let's now fry our doughnuts. Be careful because the oil is hot.

It's also better if it has parchment paper so that when you touch the dough, you can avoid deflating and deforming it.

Notice the first donut? There's a mark coming from my finger.

Let's cook every single side for 2 minutes over low heat.

Don't make it to dark, because it does not look nice.

Let's make it a light golden color.

There! Flip it over so that the other side will be brown as well.

When our doughnuts are already cooked, remove it from fire and drain the excess oil.

Set the doughnuts aside and let it cool.

When it's cool, let's make a hole in it.

I will use an egg ring as a guide in making a hole in our doughnuts.

This egg ring is about the same size with the leche flan that I will use.

If you don't have an egg ring or the leche flan is a bit smaller, you may estimate the hole to make sure the leche flan will fit.

And when you make a whole, do not do it all the way. Just make sure it's just right for the leche flan to fit.

Then let's remove the excess bread.

There we already made a hole in it, so let's now put in the yema spread.

We will use the yema spread of the Spread It brand.

You can also make your own yema spread, but if you're lazy to do it, and you dont want extra work, the Spread It yema spread is the perfect filling.

For those who wants to order and who'd rather not make a yema spread themselves, I will put the link in the description box on where you will be able to order.

Let's now put the filling in our doughnuts.

In all fairness, their yema spread is really good. But then again, if you want to make your own yema spread, that's also fine.

This is their Chocolate yema spread. You can really make your own version of Leche flan doughnuts.

If you want an Ube combination, you can do so, and cream is also fine.

And this is our leche flan. This is how big our leche flan is.

If you don't have this, you may cook the leche flan in a big cake pan

then cut it with a cookier cutter so that you will have a circular leche flan.

Let's now put the leche flan in the hole. And yes, remove the caramelized sugar first.

Sorry about the leche flan because it's not perfect. It's a little overcooked because I did not notice the time.

Let's just fix it and there the leche flan is already in.

Let's also add one on the other side.

For the last step, we will sprinke our doughnuts with powedred sugar.

If you don't like it with leche flan, you may pipe the yema spread in our doughnuts.

And here's Leche Flan Doughnuts!

But before we proceed with our Taste Test, for those who have not subscribed yet,

please subscribe to our Youtube Channel, click the notification bell, and please click 'All'

for you to be notified with all our uploads.

Here.. Let's taste it. This is it when it's sliced.

There!

Omg! HmmMm...

I'm so excited.

I had a lot of bites.

I know you guys might be asking if this is too sweet since we added leche a leche flan and yema spread.

You know, the leche flan is not too sweet and I noticed that its sweetness is coming from the caramelized sugar.

But did you notice, that when I added the leche flan in the doughnut, the caramelized sugar is no longer there?

So the sweetness is reduced.

Then the version of leche flan that I made was only made with water and condensed milk, not milk or evaporated milk.

5 whole eggs, 1/2 cup of water and 1/2 can of condensed milk. That's the recipe that I used for the Leche flan.

Then the yema spread that I used has just the right amount of sweetness.

The sweetness is just right for a yema.

Actually, it's the yema spread whos giving out the sweetness to our doughnut. That's it's really fine to partner both.

You know...

No wonder why this was a hit in New York.

The combination is delicious and we all know that the yema spread is fit for doughnuts, cakes, and bread.

Right?

It's very nice to look at, very pleasing to the eyes, and it's really delicious.

It's the total package!

And again, this recipe is inspired by a doughnut shop in New York whos owners are Filipinos.

Some actually sent me a video that this is popular and the owners are Filipinos.

Just by the look of it, it's so appetizing.

That's why you're lucky if you're in New York because you can order from them.

And actually, these are not the only flavors that they have. There's a lot, really.

It looks like they even have Halo-halo doughnuts. Really!

But since we're far away from New York, you can always make your own version.

For the yema spread, you can also make your own version; we have a receipe for that. But for me,

But for me, i no longer made a yema spread because Spread It already gave us their Yema Spread.

And it's already less work for me since I will no longer make the yema spread myself.

Making the dough of the doughnut is already a lot of work, then you still have to make the leche flan, then the yema spread.

So you have to cook all three to combine all of them.

That's why if want to try this and you don't want a lot of work with cooking, you may order the yema spread of Spread It.

I will not be ashamed since their yema spread is really delicious.

It's perfect for everything! If you don't want to make these, you may make it a filling for bread.

You may buy the yema spread in Spread It, I will put the link on where you can order in the description box.

So there! I hope you liked what we made today. Bye!

Our doughnut is so soft.

These are the prices of our recipes.

There's still yema spread left since I was not able to use up the whole jar.

So again the total cost will depend on the price of the ingredients in your place.

And before I say bye, we have another dose of inspiration.

This is the Fruity Catheral Windows of Miss Nica.

And this is her Mango Bravo.

Miss Francis also has Mango Bravo.

These are the cakes of Miss Elizabeth.

Again, I want to say thanks to everyone who are sending their photos. Even if they're simple, your works are really beautiful.

I'm super proud of you because I know that you poured your heart out in making these recipes.

I know the efforts you are giving and maybe sometimes you may know ge the recipe right, but i'm so happy that you guys are trying again.

Again, I really thank you for the all support you are giving. Don't worry, i'll work even harder this year.

And for those who have not subscribed yet, please subscribe to our Youtube Channel, and click the notification bell,

and please click 'All' for you to be notified with all our uploads.

And please don't forget to like our Facebook page and follow us on Instagram. Thank you!