Skip to Content

Caramel Doughnuts

Caramel Doughnuts

The Ultimate Caramel Doughnuts via thekittchen.com

Doughnuts became Chicago’s big food trend a few years ago, and it is only gaining steam. If you follow me on Instagram, you might have noticed that I completely on board with this trend. Inspired by a story assignment from ALDI, where I was asked to share a Chicago recipe, I decided to tackle this food trend by creating Caramel Doughnuts.

The Ultimate Caramel Doughnuts via thekittchen.com

It turns out that making yeast doughnuts from scratch is quite the process, but I was very pleased with how these doughnuts turned out. Before I added the caramel glaze the doughnuts had a mild bread-like taste. The sticky sweet caramel is what takes these doughnuts from ordinary to amazing. The doughnuts themselves are light and airy, and it took all of my willpower to eat only one. Fortunately, the neighbors downstairs were happy to take the extras off my hands.

IMG_2524

Making these doughnuts is definitely a project. The dough needs to rise a few times – you do a step, and wait 30 minutes, and repeat, and repeat, and repeat. Some things are worth the wait. This is the kind of project that is perfect for a lazy Sunday of movie watching to break up the hours long process.

The Ultimate Caramel Doughnuts via thekittchen.com

Follow the ALDI Virtual Summer Road Trip to discover regional flavors at your local ALDI. To learn more about ALDI and find seasonal recipes, ‘Like’ ALDI on Facebook.

IMG_2432

Calories

3389 cal

Fat

63 g

Carbs

700 g

Protein

29 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Caramel Doughnuts

Save RecipeSave Recipe

Ingredients

  • For the doughnuts:
  • 1 tablespoon plus 1 teaspoon Baker's Corner Active Dry Yeast
  • 3/4 cup Aldi SimplyNature Organic 2% Milk heated to 110 degrees
  • 1/4 cup Aldi SimplyNature Organic 2% Milk at room temperature
  • 2 cups Baker's Corner All Purpose Flour
  • 1 teaspoon Stonemill Essentials Vanilla Extract
  • 3 Goldhen Large Eggs Yolks
  • 2 tablespoons Baker's Corner Sugar
  • 4 tablespoons Countryside Creamery Sweet Cream Butter, at room temperature
  • Carlini Vegetable Oil, for frying
  • For the caramel glaze:
  • 4 tablespoons Countryside Creamery Sweet Cream Butter
  • 1 cup Baker's Corner Brown Sugar
  • 1 teaspoon Stonemill Essentials Vanilla Extract
  • 3 tablespoons Friendly Farms Heavy Cream
  • 2 cups Baker's Corner Powdered Sugar
  • 3 teaspoons Aldi SimplyNature Organic Milk

Instructions

  1. Whisk 1 tablespoon yeast with 3/4 cup warm milk, in a medium bowl. Once the yeast has dissolved (this will take a minute or two of vigorous whisking), add 3/4 cup flour, and whisk until smooth. Then cover with plastic wrap and let rest in a warm spot.
  2. After 30 minutes, use an electric mixer fitted with the paddle attachment on a low speed to combine the remaining yeast with the 1/4 cup milk at room temperature. Add the rested milk, flour, and yeast mixture, and the vanilla and egg yolks. Mix until smooth, then add the flour and sugar. Once combined, add the butter and mix until smooth.
  3. Scrape off the paddle attachment from the mixer, and replace it with the dough hook. Add flour 1/4 cup at a time on a medium low speed. Continue adding flour until the dough starts to pull away from the sides of the bowl. You want the dough to be soft, but not too sticky. If you touch dough it should be sticky, but not get stuck to your finger. Cover the dough with plastic wrap and let rest for 30 minutes.
  4. Once the dough has risen, scrape down the sides of the bowl, and press on the dough to remove any bubble. Cover with plastic wrap and chill for 1 hour.
  5. Flour a work surface and use a rolling pin to roll the dough until it is 1/2 inch thick. Then cut the doughnuts. If you don't have a doughnut cutter you can use a biscuit cutter or you can cut the doughnuts by hand. You want the doughnuts to be 3 inches in diameter. You can cook the doughnut holes too. Place the cut doughnuts on a baking sheet covered with a floured cloth napkin. Cover with plastic wrap, place in a warm spot to let the doughnuts rise one last time.
  6. After about 30 minutes, the doughnuts will have doubled in size. Test the dough by using a finger to press the dough, it should slowing spring back.
  7. While you are waiting, prepare the caramel glaze. Melt the butter in a saucepan over medium heat. Add the brown sugar, vanilla, and cream. Stir and let simmer for 2-3 minutes, until smooth. Then remove from the heat. In a bowl, mix the powdered sugar and milk. Then add the caramel, and stir until combined.
  8. Fill a pot with 3 inches of vegetable oil, and heat it until it reaches 360 degrees. Prepare an area for the doughnuts to cool by placing a couple of layer of paper towels under a cooling rack. Once the oil has come to temperature, fry the doughnuts 2 at a time, flipping them once - the doughnuts will become lightly browned after 2-4 minutes. Then use a spatula to remove the cooked doughnut from the oil, and place them on the cooling rack.
  9. Let the doughnuts cool for 5 minutes before brushing each side with the caramel glaze.
7.8.1.2
46
https://thekittchen.com/caramel-doughnuts/

IMG_2507

Yield: 8-12 doughnuts
Prep Time: 2 Hours
Cook Time: 30 Minutes

Adapted from Epicurious.

This post was sponsored by Aldi, as always the opinions expressed are my own.

thekittchen