Description
Soft and fluffy yeasted donuts topped with a thick glossy caramel glaze and finished with a sprinkle of coarse sea salt, perfectly balancing sweet and salty in every bite.
Ingredients
Units
Scale
- 3 1/2 cups (420 grams) all purpose flour
- 1/4 cup (50 grams) granulated sugar
- 2 1/4 teaspoons (7 grams) active dry yeast
- 1 cup (240 milliliters) whole milk, warmed
- 1/4 cup (60 grams) unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon salt
- 1 cup (200 grams) brown sugar
- 1/2 cup (120 milliliters) heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon coarse sea salt
- About 1 liter neutral oil for frying
Instructions
- In a bowl, combine the warm milk and active dry yeast. Let sit for 5 minutes until foamy.
- Add granulated sugar, melted butter, eggs, salt, and flour. Mix until a soft dough forms.
- Knead the dough for about 8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 to 1 1/2 hours until doubled in size.
- Roll out the dough to about 1 centimeter thickness. Cut into donut shapes and let rise again for 30 minutes.
- Heat oil to 175 degrees Celsius. Fry donuts for 1 to 2 minutes per side until golden brown. Remove and drain on a wire rack.
- In a saucepan over medium heat, melt the brown sugar until dissolved. Stir in heavy cream and simmer until thickened. Remove from heat and add vanilla extract.
- Dip slightly warm donuts into the caramel glaze, allowing excess to drip off. Sprinkle with coarse sea salt.
- Let the glaze set slightly before serving.
Notes
- Make sure the milk is warm, not hot, to properly activate the yeast.
- Maintain oil temperature around 175 degrees Celsius for even frying.
- Glaze donuts while slightly warm for the smoothest finish.
- Store in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 donut
- Calories: 310
- Sugar: 18g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg