Leche Flan Brioche Donut

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Andrea Amado

Inspired by a Filipino Bakery in New York, this leche flan brioche donut is as sinful as it gets.  This online class has 3 components: the brioche donut, the leche flan curd and the leche flan.  Ingredients are maximized to avoid wastage and maximize profit for students who will be selling it online.  

1.Activating the yeast
2.Making the brioche dough
3.Proper proofing for easy handle of the dough
4.Making caramel
5.Making leche flan
6.Making leche flan curd
7.Assembly

1.Mixing bowls
2.Weighing scale
3.Mixer with paddle attachment
4.Oven (Conventional, Convection, Combination, Turbo Broiler, Air Fryer)
5.Baking pan
6.Cookie cutter 7cm in size
7.Frying/Sauté Pan
8.Cooking Turner

  • 1. Activating the Yeast and Starting the Dough
  • 2. Making the Dough & Making the Caramel for the Leche Flan
  • 3. Making the Leche Flan
  • 4. Letting the Brioche Dough Rest
  • 5. Getting the Leche Flan Ready and Making the Curd
  • 6. Getting the Dough Ready for Proofing
  • 7. Frying The Brioche Doughnuts
  • 8. Product Assembly