Donuts stuffed with caramel from one no-named shop are my weakness so I wanted to make the similar ones. I found out that I don´t have any idea how they make the dough. I tried to make donuts baked in an oven, later donuts fried in oil, but they still didn´t taste like the ones from the shop. If you have any trick how to make them taste the same way, give me heads up, please. These Vanilla Donuts with Caramel Glaze are fried in oil and thanks to a touch of nutmeg, they are not just ordinary donuts. I have to admit, it was my first time making yeast dough but it came out perfectly. Even frying of these donuts isn´t as long as baking of oven donuts. Since glaze is made from thicker caramel, donuts are a bit sticky so I recommend having a napkin close to you. But sweet caramel taste with vanilla dough is worth it.
- Donuts:
- 20 g yeast
- 150 ml milk
- 1 tbsp sugar
- 750 g all purpose flour
- 1/3 tsp salt
- ½ tsp nutmeg
- 190 g crystal sugar
- 3 eggs
- 90 g butter
- Caramel:
- 300 g sugar
- 135 g butter
- 165 ml whipping cream
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Break yeast into smaller pieces and put them into warm milk. Add sugar, cover the cup with a small plate and put it aside.
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In the second bowl, mix together flour, salt, nutmeg and sugar.
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In the next bowl, whisk an egg, pour it on the flour mixture and try to incorporate as much flour mixture as possible. Repeat this step with remaining eggs.
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Add butter, mix it.
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Add milk with yeast and process dough.
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Form dough into a ball and leave it at room temperature so dough could double its size (about 2 hours).
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Then, roll out dough on a floured surface and cut out rounds with a hole in the middle of each round.
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Heat up oil. Put donuts into hot oil, turn them over so they won´t be burnt. Take them out when they are golden-brown. Let them cool.
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Dip the top of each donut into caramel. It can be topped with brittle.
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Caramel:
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Heat sugar on medium heat while stirring constantly.
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When it is completely melted, lower the heat and add butter. Stir immediately. Be careful not to burn yourself.
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When the butter is completely melted, add whipping cream. Stir immediately. Be careful not to burn yourself – there will be a lot of steam.
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Cook and stir constantly on medium or high heat until it begins to bubble. Let it bubble for about 1 minute. The longer you let it bubble the thicker caramel will be.
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Let it cool.
- The size of a donut - +/- 7 cm
- Recipe adapted from 750g Le mag 3 2013 magazine
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