Servings: 6"Tricks are for kids. We want the treats. I want the sugars."
Prep time: 75 minutes
Total time: 75 minutesIngredientsfor the doughnuts:
4 large eggs
1 cup canola oil
2 tablespoons kosher salt
1/2 teaspoon vanilla
1 cup granulated sugar
2 cups whole milk
10 tablespoons dry active yeast + 2 teaspoons sugar to activate
8 1/2 cups all-purpose flour
assorted candy, for toppingfor the caramel sauce:
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3 tablespoons unsalted butterfor the glaze:2 cups confectioners sugar
1 cup whole milkfor the cinnamon-sugar topping:
3 tablespoons cinnamon
1 cup granulated sugarDirections1. For the doughnuts, in an electric mixer, add the eggs, canola oil, salt, and vanilla. Slowly whisk together to incorporate. Slowly add the sugar and 1 cup of water to the mixture until it reaches the consistency of icing.2. In a medium-sized saucepan, add milk and water together. Add yeast and set it over low heat until it reaches approximately blood temperature (the same temperature as your skin), then pull off the stove immediately. If it gets too hot, it will kill the yeast, and we don't want that.3. While yeast mixture is resting, make the caramel sauce. Next, make the caramel sauce: In a medium-sized pot over medium heat, add the sugar, stirring. Wear a T-shirt and be careful, because this shit can burn your skin off if you're not paying attention. Also, if it turns black, it's burned, so don't let it do that. Once it's turned to a deep caramel color, pull it off the heat and carefully add the butter, continuing to mix until a desired consistency is formed.4. Next, make the glaze and cinnamon-sugar topping for the donuts. In a medium-sized bowl, add the confectioner's sugar. Slowly add the milk and whisk to incorporate until smooth. In a separate bowl, toss the sugar and cinnamon together to make a cinnamon sugar combo, you feel me? Set both aside.
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