Butter Pecan Donuts

Serves: 4

Citlalli Gibson

1 January 1970

Based on User reviews:

51

Spice

53

Sweetness

49

Sourness

42

mins

Prep time (avg)

5.1

Difficulty

Ingredients:

3 tbsps

Active Dry Yeast

860 g

Granulated Sugar

910 g

Milk

2440 g

Flour (plus more for dusting)

1 tbsp

Salt

4

Whole Eggs

110 g

Egg Yolk

570 g

Shortening

910 g

Butter

1770 g

Pecan (toasted)

3860 g

Sugar (confectioners')

Directions:

1

Watch how to make this recipe

2

For the donuts: Add the yeast, granulated sugar, milk, flour, salt, eggs, egg yolks and shortening to a mixing bowl (in the order listed)

3

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

4

Scrape the dough into a greased container, cover and refrigerate overnight

5

Two hours before you want to roll the dough, remove it from the refrigerator to temper

6

Dump the dough onto a floured work surface and roll to 1/2-inch thick

7

Cut the donuts using a donut cutter and place on a tray with parchment paper that's been greased and floured

8

Cover with plastic wrap and let proof for 1 hour

9

Turn on your deep fryer to 325 degrees F

10

When they are ready to fry, the donuts will be very light and airy feeling; they should barely hold their shape when handled

11

Fry for 2 minutes per side

12

Drain on a wire rack or paper towels

13

For the butter crunch: First, make the toffee

14

Heat the butter, granulated sugar and salt in a nonreactive pan on medium-high heat, stirring constantly with a wooden spoon

15

Cook until deep golden or camel colored

16

Pour onto a silicone baking mat or sprayed parchment paper on a tray and let cool completely

17

It will be very hard and shatter if you tap it

18

Then, grind the toffee in a food processor with the toasted pecans

19

It should be uniformly finely ground

20

For the glaze: Whisk the milk and confectioners' sugar together until perfectly smooth

21

Strain to remove any lumps

22

To assemble: Dunk the cooled donuts in the glaze

23

Let it drain for 1 minute

24

Roll the donut in the butter crunch, making sure to completely cover all sides