Old Fashioned Doughnuts with Sucre à la Crème Glaze
1 to 2 minutes per doughnut
For the doughnuts:
- ½ cup (113 g) butter
- 1 cup (200 g) Redpath® Granulated Sugar
- 1 tsp (5 ml) pure vanilla extract
- 3 eggs
- 1 tbsp (15 ml) heavy cream
- 3 cups (375 g) all-purpose flour, preferably unbleached
- 1 tbsp (15 g) baking powder
- ¼ tsp (2 g) salt
- ½ cup (125 ml) milk
- grapeseed oil (for frying)
For the sucre à la creme glaze:
- 1½ cups (326 g) Redpath® Dark Brown Sugar, packed
- ¾ cup (188 ml) heavy cream
- 1 tbsp (14 g) butter
For garnish (optional):
- flaky sea salt
In the bowl of a stand mixer, using the paddle attachment, cream butter and the Redpath® Granulated Sugar until smooth and pale in colour; 2 minutes. Add in the vanilla extract. Cream until fully incorporated.
Add the eggs, one at a time, ensuring the egg is fully incorporated into the mixture before adding the next egg. Increase speed to high and cream until fluffy; about 4 minutes.
Add in the heavy cream, blend until well mixed.
In a medium bowl, combine flour, baking powder, and salt. Whisk until thoroughly mixed.
Starting with the dry ingredients, add ⅓ of the dry ingredients into the batter. Mix on low until just combined. Add in ½ of the milk. Mix on low until just combined. Repeat process for the remaining dry ingredients and milk; do not overmix.
Cover bowl with plastic wrap and chill for at least 2 hours, but preferably overnight.
After dough has rested, remove from fridge. Line a baking sheet with parchment paper. Set aside.
Lightly dust a work surface with flour. Roll about 1/6 of the dough into a long rope about 1/2 inch thick. Cut into 6-inch pieces and connect the end of each piece together to create a circle. Repeat process with the remaining dough.
Place each doughnut onto the parchment lined baking sheet.
In a medium heavy-bottomed pot or dutch oven, fill with about 2 inches of grapeseed oil. Gradually bring the oil to 365℉ (185℃) which is the ideal temperature for frying dough (not too low that the doughnuts will become saturated with oil, and not too hot that the doughnuts will burn).
Line a baking sheet with paper towels.
Carefully slide doughnuts into the hot oil. Fry about 2 or 3 doughnuts at a time, as they cook quickly. As soon as the sides begin to brown, turn doughnuts over with a fork or tongs to brown the other side; less than 1 minute.
Remove from oil and place onto the paper towels to soak up any excess oil.
For the glaze:
In a small pot, heat the Redpath® Dark Brown Sugar, heavy cream, and butter over medium heat. Stir until sugar and butter are melted and the sauce is homogenous. Bring to a boil. Lower heat to medium-low and simmer for 5 minutes, stirring occasionally. Remove from heat and allow to cool completely before using.
Spoon the glaze onto the doughnuts or dip the tops of the cooled doughnuts into the glaze. Carefully place glazed doughnuts onto a wire cooling rack to set. Sprinkle doughnuts with flaky sea salt, if desired.
*Ensure all ingredients are at room temperature before proceeding with the recipe.
*Slowly heat the oil for frying on medium to control the temperature. Oil heated too quickly on high heat will continue to rise in temperature for several minutes even after lowering the heat.
*If you have children or extra hands in the kitchen, have them help out by forming the doughnuts. Alternatively, one can roll the chilled dough out to about ¼-inch thickness, and using a doughnut cutter, cut out doughnuts like you would cookies or biscuits.
*Use canola or vegetable oil if grapeseed oil is not an option.
*Doughnuts should be cooled before glazing.
*Doughnuts can also be coated with Redpath® Icing Sugar. In a resealable bag, add about ½ cup (60 grams) of icing sugar, drop one or two doughnuts into the bag, seal, shake, and remove sugar-coated doughnuts onto a serving platter.