Description
Soft yeast-raised donuts fried until golden, dipped in a silky salted caramel glaze, and finished with flaky sea salt for the perfect sweet and salty bite.
Ingredients
Scale
- 3/4 cup whole milk, warmed
- 2 1/4 teaspoons instant yeast
- 1/4 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine salt
- 3 1/4 cups all-purpose flour
- 6 cups vegetable oil, for frying
- 1 cup granulated sugar
- 1/4 cup water
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/2 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1 teaspoon flaky sea salt, for topping
Instructions
- Pour the vegetable oil into a heavy pot or Dutch oven, but do not heat it yet. Line a tray with parchment and set a wire rack nearby.
- In a large mixing bowl, whisk together the warmed whole milk, instant yeast, and 1/4 cup granulated sugar. Let sit for 5 minutes until slightly foamy. Add the eggs, 1/4 cup melted unsalted butter, 1 teaspoon vanilla extract, 1/2 teaspoon fine salt, and 3 1/4 cups all-purpose flour. Mix until a shaggy dough forms, then knead for 8 to 10 minutes until smooth and soft. Cover and let rise for 1 hour, or until doubled.
- While the dough rises, make the glaze. Add 1 cup granulated sugar and 1/4 cup water to a saucepan over medium heat. Cook without stirring until deep amber. Remove from the heat and carefully whisk in 6 tablespoons unsalted butter, then 1/2 cup heavy cream, 1/2 teaspoon fine sea salt, and 1 teaspoon vanilla extract. Let cool until thick but still fluid.
- Turn the risen dough onto a lightly floured surface and roll to 1/2 inch thick. Cut out 12 donuts, rerolling scraps as needed. Place on the prepared tray, cover lightly, and let rise for 30 minutes until puffy.
- Heat the oil to 350°F. Fry 2 to 3 donuts at a time for about 1 minute per side, or until golden brown and cooked through. Transfer to the wire rack.
- Dip the tops of the warm donuts into the salted caramel glaze and let the excess drip off. Sprinkle with flaky sea salt while the glaze is still soft.
- Let the glaze set for a few minutes, then serve and enjoy.
Notes
- Use a thermometer to keep the oil close to 350°F for even frying.
- Do not add too much extra flour or the donuts may turn dense.
- Glaze the donuts while they are still warm so the caramel clings well.
- For make-ahead prep, refrigerate the dough overnight after the first rise.