Butter Pecan Donuts

Total Time:
16 hr 55 min
Prep:
1 hr 30 min
Inactive:
15 hr
Cook:
25 min

Yield:
24 donuts
Level:
Intermediate

Ingredients
  • 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
Directions

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.

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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