| Level: | Intermediate |
| Total: | 16 hr 55 min |
| Prep: | 1 hr 30 min |
| Inactive: | 15 hr |
| Cook: | 25 min |
| Yield: | 24 donuts |
| Level: | Intermediate |
| Total: | 16 hr 55 min |
| Prep: | 1 hr 30 min |
| Inactive: | 15 hr |
| Cook: | 25 min |
| Yield: | 24 donuts |
Ingredients
- 3 tablespoons active dry yeast
- 11 1/2 ounces granulated sugar
- 40 ounces cold milk
- 86 ounces flour, plus more for dusting
- 2 tablespoons salt
- 4 whole eggs
- 4 ounces egg yolks
- 20 ounces shortening
- 2 pounds butter
- 30.4 ounces granulated sugar
- 1 tablespoon salt
- 62.4 ounces toasted pecans
- 32 ounces milk
- 8.5 pounds confectioners’ sugar
Instructions
- For the donuts: Add the yeast, granulated sugar, milk, flour, salt, eggs, egg yolks and shortening to a mixing bowl (in the order listed). Mix on low speed with a dough hook attachment until the dough is very smooth and elastic and makes a slapping sound against the sides of the bowl, 25 to 30 minutes. Scrape the dough into a greased container, cover and refrigerate overnight.
- Two hours before you want to roll the dough, remove it from the refrigerator to temper. Dump the dough onto a floured work surface and roll to 1/2-inch thick. Cut the donuts using a donut cutter and place on a tray with parchment paper that’s been greased and floured. Cover with plastic wrap and let proof for 1 hour.
- Turn on your deep fryer to 325 degrees F. When they are ready to fry, the donuts will be very light and airy feeling; they should barely hold their shape when handled. Fry for 2 minutes per side. Drain on a wire rack or paper towels.
- For the butter crunch: First, make the toffee. Heat the butter, granulated sugar and salt in a nonreactive pan on medium-high heat, stirring constantly with a wooden spoon. Cook until deep golden or camel colored. Pour onto a silicone baking mat or sprayed parchment paper on a tray and let cool completely. It will be very hard and shatter if you tap it. Then, grind the toffee in a food processor with the toasted pecans. It should be uniformly finely ground.
- For the glaze: Whisk the milk and confectioners’ sugar together until perfectly smooth. Strain to remove any lumps.
- To assemble: Dunk the cooled donuts in the glaze. Let it drain for 1 minute. Roll the donut in the butter crunch, making sure to completely cover all sides.
Reviews
This was the very first donut recipe I have ever made. Huge hit!!! I have a really big family so I actually doubled the recipe! I ended up with more donuts then the frosting so I made some chocolate frosting. Amazing!!! Chocolate wasn’t as big of a hit as the Carmel stuff. It did take a lot longer then I expected for the Carmel to harden. Will definitely be making again!!!!!
I will rate these a four based on the recipe for the average homemaker you follow this recipe you will be having donuts grow out of your ears!! They rate a 5 in taste I bake a lot so I knew to Cut this recipe in half !! I tried these donuts to start out for the average home baker cut the whole recipe in half and the toffee if your not used to making candy use a candy thermometer so you don’t scorch the toffee as it can scorch in secs 300 degrees hard candy stage and I added vanilla to mine too .Also I cut the donut recipe in half as that is aprox 9 cups of flour for 1/2 the recipe so for the average home that is enough donuts! I also added vanilla to the glaze and cut that in half you want it not to thin and not to thick ,Other than that the dough was really nice good flavor I will make these again. but half a recipe for the average home is enough especially for a standard mix master it fill it up a full recipe will NOT fit in a standard mix master with the dough hook !! I got over 27 donuts and they were aprox4-5 inches across Also you do add cold milk and they will rise the next day if you work with yeast a lot and was wondering .Thank you any other questions feel free to ask as that is a lot of ingredients to waste
Butter Crunch was easy to make and tasted great. I would cut the recipe in half next time because i had way too much butter crunch left over. Otherwise this is an easy toping to make.