Durian Caramel : Heat sugar in a saucepan over a medium to high heat.
While the sugar is heating, mix durian paste and water in a separate bowl then stir until the paste is completely dissolved.
Pour the durian and water mix into the saucepan. Do not stir the caramel, just keep on rotating the pan in a circular motion.
Once the sugar is completely melted and starts to boil use a thermometer to check the temperature. Once it reaches 116° C remove from the heat and place aside.
Durian Cream : Place all the cream ingredients into a mixing bowl. Attach the balloon whisk to a stand mixer and beat the mixture at a high speed until a soft peak starts to form.
Pour the cream into a pastry bag.
Sufganiyot : Place all the sufganiyot ingredients into a mixing bowl except the butter. Attach the hook beater and mix at a low speed for 3 minutes.
Once the dough starts to form increase the speed to medium high for 4 minutes or until the dough is smooth and a thin film starts to form.
Add cold diced butter and let the mixer run on a medium speed for 3 minutes or until the butter is blended completely with the dough.
Remove the dough from the bowl. Fold the dough into a square and place the dough into an airtight container, cover with a lid.
Start the bulk fermentation in a refrigerator for 6 – 8 hours or overnight.
Once the bulk fermentation is complete, transfer the proofed dough on to a worksurface that’s covered with flour to prevent from sticking.
Cut the dough into square shapes, approx 6x6 cm. Place the dough pieces onto a greased baking tray, leaving space between each dough piece.
Allow the dough to final proof for 20 - 30 minutes.
Heat the oil to 160° C and fry the sufganiyot for at least 1 minute on each side or until golden brown
Allow the sufganiyot to cool then fill with the durian cream by cutting a small tip off the end of the pastry bag of the prepared cream.
Dip the filled sufganiyot in the hot durian caramel until the sufganiyot is completely coated.
