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We are going to make the famous Leche Flan 
Doughnuts!

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This soft doughnut has a Yema filling and 
Leche flan.

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

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For the written recipe please check the description 
box.

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

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

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

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

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

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And yes you may also use your own Doughnut 
recipe.

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Then let's mix our wet and dry ingredients.

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Mix it well until our mixture becomes a dough.

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

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

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

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

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

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

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

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

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Do light degrees in the same bowl.

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

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

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

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And here, the dough has already risen.

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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.

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Then let's deflate it to release the gas.

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

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

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

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

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Then form the dough into a ball.

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Then press it gently to flatten it.

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

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

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

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

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

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

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

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

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

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Let's make it a light golden color.

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

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

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Set the doughnuts aside and let it cool.

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

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

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

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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.

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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.

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Then let's remove the excess bread.

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

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

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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.

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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.

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Let's now put the filling in our doughnuts.

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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.

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

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

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

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

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

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

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

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

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Let's also add one on the other side.

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

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

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And here's Leche Flan Doughnuts!

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

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

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for you to be notified with all our uploads.

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

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There!

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Omg! HmmMm...

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I'm so excited.

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I had a lot of bites.

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

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

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

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So the sweetness is reduced.

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

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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.

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

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The sweetness is just right for a yema.

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

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You know...

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No wonder why this was a hit in New York.

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

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Right?

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

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It's the total package!

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

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

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

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

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

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

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

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

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

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

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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.

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

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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.

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

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

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

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

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Our doughnut is so soft.

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These are the prices of our recipes.

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

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

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

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This is the Fruity Catheral Windows of Miss 
Nica.

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And this is her Mango Bravo.

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Miss Francis also has Mango Bravo.

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These are the cakes of Miss Elizabeth.

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

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

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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.

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

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

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with all our uploads.

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