Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon active dry yeast
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce
- 1/4 cup powdered sugar
Special equipment needed:
- Stand mixer with dough hook attachment
- Deep fryer or large pot for frying
- Candy thermometer
- Wire cooling rack
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt.
2. In a separate bowl, whisk together the milk, melted butter, eggs, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix with the dough hook attachment until a smooth dough forms.
4. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour.
5. Roll out the dough on a floured surface to 1/2 inch thickness.
6. Use a doughnut cutter or biscuit cutter to cut out doughnuts and doughnut holes.
7. Heat the oil in a deep fryer or large pot to 375°F.
8. Fry the doughnuts and holes in batches for 1-2 minutes on each side, or until golden brown.
9. Remove the doughnuts from the oil with a slotted spoon and place them on a wire cooling rack to cool.
10. In a small saucepan, heat the caramel sauce over low heat until it is warm and pourable.
11. Dip the cooled doughnuts in the caramel sauce, making sure to coat them evenly.
12. Sprinkle powdered sugar over the caramel glaze.
13. Serve and enjoy!
Time:
Preparation time: 1 hour and 30 minutes
Cooking time: 10-15 minutes
5. Temperature:
Oil temperature for frying: 375°F
Serving size:
This recipe makes 12 doughnuts and doughnut holes.
Nutritional information:
Calories: 280
Fat: 11g
Saturated Fat: 6g
Cholesterol: 70mg
Sodium: 190mg
Carbohydrates: 40g
Fiber: 1g
Sugar: 20g
Protein: 5g
Substitutions for ingredients:
- Whole milk can be used instead of 2% milk.
- Margarine can be used instead of unsalted butter.
- Maple syrup can be used instead of caramel sauce.
Variations:
- Add cinnamon to the doughnut batter for a cinnamon sugar flavor.
- Use chocolate ganache instead of caramel sauce for a chocolate glazed doughnut.
- Add chopped nuts or sprinkles to the glaze for extra texture and flavor.
Tips and tricks:
- Make sure the oil is at the correct temperature before frying the doughnuts to ensure they cook evenly and don't absorb too much oil.
- Use a candy thermometer to monitor the oil temperature.
- Don't overcrowd the fryer or pot when frying the doughnuts to prevent them from sticking together.
Storage instructions:
Store the doughnuts in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the doughnuts, place them in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the doughnuts on a platter and drizzle additional caramel sauce over the top. Add a sprinkle of powdered sugar and garnish with fresh fruit.
Garnishes:
Fresh fruit, chopped nuts, sprinkles, whipped cream.
Pairings:
Coffee, hot chocolate, milk.
Suggested side dishes:
Fruit salad, yogurt, scrambled eggs.
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the doughnuts are too dense, let the dough rise for a longer period of time.
- If the caramel sauce is too thick, add a splash of milk to thin it out.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the doughnuts are cooked all the way through before serving.
Food history:
Doughnuts have been a popular treat in America since the mid-19th century. The first doughnut machine was invented in 1920, making it easier to produce large quantities of doughnuts.
Flavor profiles:
Sweet, rich, caramel, buttery.
Serving suggestions:
Serve the doughnuts as a dessert or breakfast treat.
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Taste: Sweet, Creamy, Sugary, Caramelized, Rich