BUTTER PECAN DONUTS

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Butter Pecan Donuts image

Provided by Food Network

Categories     dessert

Time 16h55m

Yield 24 donuts

Number Of Ingredients 14

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

Steps:

  • 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.

igwe abuchi
a@aol.com

These donuts were just what I was looking for. They were easy to make and turned out delicious.


Sakil Yoi
syoi@hotmail.com

I made these donuts for my kids and they loved them! They're the perfect treat for a special breakfast or snack.


aqib niazi
an44@gmail.com

These donuts were a bit too sweet for my taste, but they were still good.


Nadiya Sultana
sultana4@gmail.com

I've been looking for a good butter pecan donut recipe for a while now, and this one is definitely it! The donuts were light and fluffy, and the glaze was perfect.


Zinda Dil Pakistani
z@gmail.com

These donuts were delicious! I especially loved the butter pecan glaze.


Laura Aziz
a-l62@gmail.com

I'm not sure what happened, but my donuts turned out really oily. I think I might have added too much butter.


altaf wattu
wattu-a@hotmail.co.uk

These donuts were amazing! I made them for my friends and they couldn't get enough of them.


Kwabena Tawiah
tk@hotmail.fr

I thought these donuts were just okay. The flavor was good, but they were a little too dense for my taste.


Al amin Abubakar
abubakar71@hotmail.co.uk

These donuts are so good! I've made them several times and they're always a hit.


Lillian Yvette Capellan
capellan-l30@gmail.com

I followed the recipe exactly and the donuts were still really dry. I'm not sure what I did wrong.


Sabina Lepcha
l-s@hotmail.com

These were easy to make and turned out perfect. I'll definitely be making them again.


abrham mhretu
mhretuabrham@yahoo.com

I'm not a big fan of donuts, but these were really good. The butter pecan flavor was subtle and not too sweet.


salman kk
k-salman@gmail.com

I made these donuts for a party and they were gone in minutes! Everyone loved them.


Hamed Khan
khan@yahoo.com

These donuts were a huge hit with my family! They were so light and fluffy, and the butter pecan flavor was divine.