- Level: Intermediate
- Yield: 24 donuts
- Total: 16 hr 55 min
- Prep: 1 hr 30 min
- Inactive: 15 hr
- Cook: 25 min
Donuts:
- 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
Butter Crunch:
- 2 pounds butter
- 30.4 ounces granulated sugar
- 1 tablespoon salt
- 62.4 ounces toasted pecans
Glaze:
- 32 ounces milk
- 8.5 pounds confectioners' sugar
Ready to create bakery-worthy donuts at home? Switch to Cook Mode to keep your screen on while you craft these irresistible treats!
- For the donuts: Dive into donut magic by combining yeast, granulated sugar, milk, flour, salt, eggs, egg yolks, and shortening in a mixing bowl. Mix on low with a dough hook until silky smooth, elastic, and slapping the bowl sidesabout 25-30 minutes. Oil a container, transfer the dough, cover, and chill overnight for perfect flavor.
- Two hours before rolling, let dough warm to room temp. Flour your surface, roll to -inch thick, cut with a donut cutter, and place on greased, floured parchment trays. Cover and proof for 1 hour until puffed and dreamy.
- Heat deep fryer to 325F. Fry when donuts feel feather-light and yield to touch2 minutes per side. Drain on racks for crisp perfection.
- For the butter crunch: Craft golden toffee: Melt butter, sugar, and salt in a saucepan over medium-high, stirring until deep caramel. Pour onto silicone mat or greased parchment to cool and shatter. Pulse with toasted pecans in a food processor for crunchy bliss.
- For the glaze: Whisk milk and confectioners' sugar until velvet-smooth, then strain for lump-free shine.
- To assemble: Dip cooled donuts in glaze, drip 1 minute, then roll in butter crunch for full, nutty coverage. Bite into heaven!
Pro tip: This decadent recipe hails from expert Sarah Sanneh of Pies 'n' Thighs, Brooklyn, NYcrafted for pros, but your kitchen adventure awaits!
Not tested in home kitchensrise to the challenge!
