Caramel Donuts

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Caramel-Glazed Donuts

Yield: about 15 donuts and holes

Author: Sarah Truesdell

Adapted from "Baking at Republique"

Ingredients

For the glaze

• 3 tbsp (45g) sour cream
• 3/4 cup (150 g) granulated sugar
• 4 tsp corn syrup
• 3 tbsp water
• 1/2 tsp salt
• 3 tbsp heavy cream
• 2 1/3 cups (300g) powdered sugar

For the Sauce

• 1/4 cup (2 oz) unsalted butter
• 1/2 cup + 2 tbsp (135g) granulated sugar
• 1/2 cup + tbsp heavy cream
• 2 tsp vanilla extract

For the Donuts

• 1 recipe donut dough
• 2 quarts canola oil for frying
• Caramel Glaze
• Caramel Sauce

Instructions

Prepare the donuts

1. Turn oven on to the lowest temperature for 10 minutes, then turn off. (This will create a warm but not hot environment for rising our donuts)
2. Lightly flour a clean working surface with all-purpose flour. Line two baking trays with parchment paper and spray with oil.
3. Roll chilled dough out to 1/2 inch thickness.  Flouring counter and rolling pin as needed to keep dough from sticking to the counter.
4. Cut out donuts using a 3-inch round cutter. Use a 1-inch cutter to punch out the middles.  Place cut donuts and centers on the prepared pans. Cover loosely with plastic wrap that has been sprayed with baking spray.

Make the glaze

1. While the donuts rise, measure sour cream out into a shallow, heat-proof pan. Measure heavy cream into a small bowl or liquid measuring cup.
2. In a small saucepan, combine sugar, water, corn syrup, and salt. Stir to combine and heat over as high a heat as the pan will allow. Swirl occasionally. When caramel turns a deep amber, turn off heat and stream in heavy cream while whisking.
3. Pour into the container with the sour cream and whisk vigorously to bring the two together.  
4. Press a piece of plastic wrap to the surface and chill.
5. Once cooled, whip with powdered sugar until the sugar is dissolved using an electric mixer.

Make the sauce

1. In a shallow pan or bowl, measure out the butter. 
2. In a small bowl, measure out sugar. 
3. Heat a small saucepan with 1 tablespoon of the sugar, swirling the pan to evenly distribute.  When sugar melts, add another tablespoon and swirl pan until melted.  Continue this process until all the sugar is added and melted.  It will turn an amber color.  Manage temperature to keep the sugar from burning. 
4. Turn off heat and whisk in cream. Then whisk in butter and vanilla extract.  Whisk smooth. Poor into a shallow pan and cover with plastic wrap. Chill.

Fry donuts

1. Bring 2 quarts of oil to 350℉ in a deep, wide pot over medium high heat.  Use a candy thermometer or instant read digital thermometer to monitor the temperature.
2. When donuts are doubled in size, use scissors to cut around the donuts so each is sitting on its own piece of parchment.
3. Turn three or four donuts out into the oil.  Do not crowd them in the pot.  Turn the donuts frequently with your slotted spoon or spider strainer for 3 minutes until a golden brown. Remove to a cooling rack or paper towel lined baking pan. Let cool completely.
4. Once donuts are cooled, dip donuts in glaze, letting excess drip off. Drizzle sauce over the glazed donuts.
5. Donuts are best eaten fresh. You can freeze the cut out donuts before they rise. Defrost them in the fridge and allow them rise as normal. 

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