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Homemade doughnuts stuffed with a salted caramel sauce are best when finished off with a sprinkle of pink sea salt.
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2 1/4 tsp active dry yeast
1/2 cup warm water, 110 degrees
1/4 cup granulated sugar, divided
1/4 cup evaporated milk, warmed to 110 degrees
1/2 tsp salt
1/4 cup melted butter
1 large egg
1 egg yolk
1/2 tsp vanilla extract
2 1/2 cups all-purpose flour, then more as needed
3 - 4 cups vegetable shortening, for frying
500ml salted caramel sauce
Caramel candy chews cut into small cubes or chunks.
Let's get Cooking...
To make choc ganache simply add the chocolate and cream to a large microwave safe bowl and microwave for 20 seconds at a time, mixing each time until it becomes a smooth mixture. Cover with plastic wrap and set aside to cool.
In the bowl of an electric stand mixer, whisk together yeast, warm water and 1/2 tsp of the sugar. Cover it with cling wrap and a towel. Let it rest 5 - 10 minutes in a warm spot until it becomes frothy.
Add in milk, remaining granulated sugar (3 Tbsp + 2 1/2 tsp), salt, 1/4 cup shortening, egg, egg yolk and vanilla.
Add half of the flour and set mixer with whisk attachment and blend until smooth. Switch mixer to hook attachment, slowly add remaining flour and knead on low speed until smooth and elastic about 4 - 5 minutes, adding additional flour as needed (I only added about 2 Tbsp more. You shouldn't need a lot more, you want dough to be slightly sticky and tacky but shouldn't stick to a clean fingertip). Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until double in size, about 1 1/2 hours.
Punch dough down and roll into an even layer onto a floured surface to slightly less than 1/2-inch thickness. Cut into doughnut shapes using a 3 inch cookie cutter. Cover and let rise until doubled, about 30 - 40 minutes.
Preheat the oil in a large pot on medium high heat. Drop a small amount of dough into the oil and if it bubbles and fizzes around the sides the oil is hot enough. Gently and carefully drop donuts into the oil. Don’t add more than three donuts at a time. Cook them on one side until they’re a light golden brown then flip them over. Once they’re golden on both sides carefully take them out and transfer them to a plate lined with kitchen paper towels to let the oil drain.
To finish off the donuts simply poke a hole in the top of the donut and fill with salted caramel. Continue drizzling salted caramel over the top of the donut and let a little drip of the sides. Finish off with a heaps of caramel chew candy on top and a sprinkle of sea salt chunks.
Donuts are best served the day they’re made.
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