Butter Pecan Donuts Recipe

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Butter Pecan Donuts
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Ingredients
14
Count
Nutrition
1003
Calories
Total time
115
Minutes
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Ingredients:

  • 11 1/2 oz granulated sugar
  • 40 oz cold milk
  • 86 oz flour, plus more for dusting
  • 2 tbsp salt
  • 4 oz egg yolks
  • 20 oz shortening
  • 2 lb butter
  • 1 tbsp salt
  • 62 .4 oz toasted pecans
  • 32 oz milk
  • 8 .5 lb confectioners' sugar

Directions:

  1. For the donuts: Add the yeast, granulated sugar, milk, flour, salt, eggs, egg yolks and shortening to a mixing bowl (in the order listed). Mix on low speed with a dough hook attachment until the dough is very smooth and elastic and makes a slapping sound against the sides of the bowl, 25 to 30 minutes. Scrape the dough into a greased container, cover and refrigerate overnight.
  2. Two hours before you want to roll the dough, remove it from the refrigerator to temper. Dump the dough onto a floured work surface and roll to 1/2-inch thick. Cut the donuts using a donut cutter and place on a tray with parchment paper that's been greased and floured. Cover with plastic wrap and let proof for 1 hour.
  3. Turn on your deep fryer to 325 degrees F. When they are ready to fry, the donuts will be very light and airy feeling; they should barely hold their shape when handled. Fry for 2 minutes per side. Drain on a wire rack or paper towels.
  4. For the butter crunch: First, make the toffee. Heat the butter, granulated sugar and salt in a nonreactive pan on medium-high heat, stirring constantly with a wooden spoon. Cook until deep golden or camel colored. Pour onto a silicone baking mat or sprayed parchment paper on a tray and let cool completely. It will be very hard and shatter if you tap it. Then, grind the toffee in a food processor with the toasted pecans. It should be uniformly finely ground.
  5. For the glaze: Whisk the milk and confectioners' sugar together until perfectly smooth. Strain to remove any lumps.
  6. To assemble: Dunk the cooled donuts in the glaze. Let it drain for 1 minute. Roll the donut in the butter crunch, making sure to completely cover all sides.
  7. This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1003.31 Kcal (4201 kJ)
Calories from fat 618.92 Kcal
% Daily Value*
Total Fat 68.77g 106%
Cholesterol 127.81mg 43%
Sodium 2362.38mg 98%
Potassium 299.2mg 6%
Total Carbs 86.07g 29%
Sugars 21.34g 85%
Dietary Fiber 7.52g 30%
Protein 13.22g 26%
Vitamin A 0.4mg 13%
Iron 4.3mg 24%
Calcium 310.7mg 31%
Amount Per 100 g
Calories 357.12 Kcal (1495 kJ)
Calories from fat 220.3 Kcal
% Daily Value*
Total Fat 24.48g 106%
Cholesterol 45.49mg 43%
Sodium 840.86mg 98%
Potassium 106.5mg 6%
Total Carbs 30.64g 29%
Sugars 7.59g 85%
Dietary Fiber 2.68g 30%
Protein 4.71g 26%
Vitamin A 0.1mg 13%
Iron 1.5mg 24%
Calcium 110.6mg 31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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