Leche flan donuts began at New York's Kora, a Filipino bakery. The owner, Kimberly Camara, found her grandmother's leche flan recipe from old notebooks. She decided to incorporate them into brioche donuts, filled with leche cream and topped with a round slice of the custard. It became such a hit that the donuts sell out every week, with at least 8,000 people waiting moments just to get a box.
This recipe is very simple, one that's easy to make even for beginner bakers. The best part about is that you don't even have to make your own leche flan for it.
- 1 ½ cups bread or all-purpose flour
- 1 tsp salt
- ¼ cup sugar
- 2 ¼ tsp instant yeast
- ¼ cup powdered milk
- ½ cup water
- ¼ cup butter, softened
- 1 llanera leche flan, blended
- 1 cup white sugar
- 6 2-inch rounds leche flan