Caramel nut crunch doughnuts
When it comes to making dough, it's always better to be as precise as possible, which is why I've used metric measurements for the dough.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 -8 doughnuts, depending on size
for the doughnuts
- 200 ml warm milk
- 75 g sugar
- 10 g instant yeast
- 4 eggs
- 750 g flour
- 2 teaspoons salt
- oil to fry
for the glaze
- 1 cup sifted icing sugar powdered sugar
- ½ -¾ cup milk depending on how thick you want the glaze
- ½ cup caramelised condensed milk/Caramel treat
- pinch of salt
for the coating
- 1 cup pecan nuts
- 1 cup almonds
- ½ teaspoon cinnamon
- 1 tablespoon caster sugar
- pinch of salt
To make the dough, whisk together the milk, sugar and yeast and allow to stand for 10 minutes.
Pour the yeast mixture into a bowl and whisk in the eggs.
Slowly add the flour and salt and bring together until you have a sticky dough then turn out onto a floured surface and knead for 5-10 minutes until the dough is smooth and elastic.
Place in a bowl greased with a little butter, cover with cling film and allow to rise for 2-3 hours.
When the dough has risen, knock it down, turn it out onto a floured surface and cut out your doughnuts (I used two different sized drinking glasses but you can also use a doughnut cutter, of course).
Cover the dough loosely with cling film and allow to rise for another 30 minutes.
Heat enough oil in a deep saucepan to deep fry the doughnuts then fry until golden brown on both sides and cooked through.
Remove and allow to drain on kitchen paper.
To make the glaze, whisk together all the ingredients. Strain to remove any lumps.
To make the coating, place the nuts, sugar, salt and cinnamon in a food processor and blend until the nuts are very finely chopped.
Coat the doughnuts first in the glaze then in the nuts, set on a cooling rack to chill and set for 15-20 minutes before serving.