Pecan Donuts

Ingredients:

For Donuts:

• 1 envelope active dry yeast (0.25 oz)
• 1 ¼ cup warm milk
• 2 large eggs
• 8 tablespoons butter (1 stick)
• ¼ cup white sugar
• 1 teaspoon salt
• 4 ¼ cups all-purpose flour (plus more for rolling out the dough)
• Oil (for frying)

*Yield: 10 donuts

For Glaze:

• 2 cups confectioners’ powdered sugar
• ¼ cup milk
• 1 teaspoon pure vanilla extract
• 1 cup MNPG Pecan Pieces for topping

Additional toppings: Chopped pistachios, shaved chocolate, shredded coconut

Directions:

• In a large bowl, combine warm milk and yeast. Stir gently and let the mixture sit until foamy (about 5 minutes).
• Using a stand mixture (fitting with the dough hook), beat the butter, eggs, salt and sugar into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoon) into the mixture, and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl.
• Add more flour, about 1 tablespoon at a time, if the dough is too wet.
• If using an electric mixer, the dough might become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth.
• Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size (about 1 hour).
• Once the dough is well risen, transfer it onto a well-floured surface, and roll it into 1/2-inch thickness.
• Cut out the donuts using a doughnut cutter, flouring the cutter as you go. Reserve the donut holes.
• Knead any scraps together, being careful not to overwork, and let the dough rest for a few minutes before repeating the process.
• Put the donuts on two floured baking sheets. Leave plenty of room between each donut. Cover with a kitchen towel and let the donuts rise at room temp (in a warm place) until they are slightly puffed up (about 45 minutes).
• About 15 minutes before the donuts are done rising, pour oil in a deep fryer or heavy-bottomed pot and heat it to 375°F Meanwhile, line cooling racks with paper towels.
• When the oil is hot, carefully add donuts to the pot. Do not overcrowd.
• If they’re too delicate to pick up with your fingers, use a metal spatula to pick them up and slide them into the oil.
• When the bottom of the donuts is golden (after 45 seconds or so), flip the donuts using a spatula and cook until golden brown.
• Donut holes will cook faster.
• Meanwhile, prepare a cooling station by lining the bottom of the cooling rack with parchment paper or foil or keep a cookie sheet underneath the rack to collect glaze drippings and ensure easy clean up.
• Remove the donuts using a tong or slotted spatula and transfer onto a prepared cooling rack.
• Repeat the above process with the remainder of the dough, adjusting the heat as needed to keep the oil at 375°F
• While the donuts are cooling, prepare the glaze by mixing together sugar, milk and vanilla extract. Adjust milk according to the desired glaze thickness.
• Dip the donuts into the glaze and coat (one side or both) as desired. Transfer the glazed donuts onto the cooling rack.
• Sprinkle the glazed donuts with pecans before the glaze is fully set.