Rum-Glazed Doughnuts with Toffee Crunch

I simply can’t hold in my excitement! I mean…can you?!

The winter holiday cheer is upon us and just like every year, we are rummaging through our recipe collection, trying to decide on which dessert recipes to make this year. Whether it’s a gingerbread roll, a classic pumpkin pie, an apple spice cake, or a boozy and chocolaty Yule log…We can’t help but to ask ourselves the inevitable question: Is there even enough time to make them all? We wish…

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Well, if narrowing down all the dessert possibilities wasn’t challenging enough as it already is, I have one more sweet creation that you may want to add to your holiday recipe collection as a strong candidate. How do Rum-Glazed Doughnuts with Toffee Crunch sound to you?

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My intention was not at all to make your decision-making more difficult by adding one more option to your recipe list. In reality, there’s not much to think about when it comes to these doughnuts. Believe me…you’ll want to try them. Period.

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So let’s get this doughnut-making started!

First we make the toffee by boiling sugar, water, butter, and honey in a small saucepan until it reaches hard-crack stage on a candied thermometer. That’s 300 degrees F to be exact. We stir in vanilla extract and baking soda just before pouring the toffee into a prepared baking sheet. We let it cool and then chop it into small pieces. This chopped-up toffee will be used for our crunch factor in our doughnuts, but guess what? If you’re not feeling up to making toffee today and would prefer to add toasted pecans or walnuts for crunch, then go for it! That would work just fine and the flavors would go nicely together.

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Then we make our doughnut dough, which is such a quick and simple process when making it in the KitchenAid® Professional 600™ Series Stand Mixer. Simply add all the ingredients into the bowl and let the KitchenAid® Professional 600™ Series Stand Mixer do all the mixing and work.

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We place the dough in a well-greased bowl and let it proof for about 1 hour, until it doubles in size.

We then roll out the doughnut dough over a well-floured surface and cut out our doughnuts using round cutters or pastry rings.

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After cutting and shaping the doughnuts, we let them proof on a floured tray or baking sheet for about 30 minutes before frying them.

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Meanwhile, we make our boozy rum glaze which is so very simple.

After the doughnuts have proofed, we fry them and then dunk them face down into the rum glaze.

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Before the rum glaze has a chance to set, we sprinkle the toffee pieces over all the doughnuts.

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And then…then comes our favorite part. We devour them bite by bite and think of how glad we are that we made these sweet creations during the holidays. Enjoy!

Merry Christmas! Happy Hanukkah! Happy Kwanzaa! Happy Holidays!

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For more detailed instructions please view the recipe below.

Rum-Glazed Doughnuts with Toffee Crunch

Makes 20-25 servings

INGREDIENTS

For the doughnuts

1 1/2 cups milk

1/4 cup butter

1/3 cup warm water, 95 to 105 degrees F

2 packages active dry yeast

2 eggs

1 egg yolk

1/3 cup sugar

1 1/2 teaspoons salt

1/2 teaspoon freshly ground nutmeg

1/2 teaspoon ground cinnamon

4 1/2 cups (24 weight oz) all-purpose flour

vegetable oil, for frying

For the toffee

1/4 cup sugar

2 tablespoons water

1 teaspoon honey

3 tablespoons butter

1/4 teaspoon vanilla extract

1/8 teaspoon baking soda, about a pinch

For the rum glaze

2 cups powdered sugar

1/2 cup + 1 teaspoon rum

DIRECTIONS

For the doughnuts

Place the milk and butter in a medium saucepan and heat over low-medium heat just until the butter has melted. Stir to combine and set aside for later use.

Place warm water in a small bowl and sprinkle the yeast over it. Allow yeast to dissolve for about 5 minutes.

Make sure that the milk and melted butter have cooled to lukewarm temperature and pour mixture into the bowl of a KitchenAid Professional 600 Stand Mixer. Pour water and yeast mixture in along with the milk and melted butter. Add eggs, egg yolk, sugar, salt, nutmeg, cinnamon, and half of the flour. Using the paddle attachment, combine all ingredients on low speed until the flour incorporates with the wet ingredients. Increase speed to medium and continue to mix until all ingredients are well combined.

Change to the hook attachment and mix on low speed. Add flour gradually while mixing and increase speed to medium once all the flour has been added. Continue mixing until the dough becomes smooth and it pulls away from the sides of the bowl, approximately 4-5 minutes. Transfer dough to a well-greased bowl and cover it with plastic cling wrap.

Allow dough to rise until it doubles in size, approximately 1 hour.

On a well-floured surface, roll dough to a 3/8” thickness. Dip the base part of a 2 1/2 ” round cutter or pastry ring into flour. Cut out circles from the dough. Dip the base of a 7/8” round cutter or pastry ring into flour and cut out the center holes from each donut. Set donuts on a floured baking sheet and cover them lightly with a kitchen towel.

Allow donuts to rise for 30 minutes.

Preheat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 365 degrees F. Gently place 3-4 doughnuts into the oil. Cook for about 1 minute per side, until each side is light golden brown and most of the frying bubbles disappear. Transfer doughnuts to a cooling rack placed in baking pan and allow them to cool for about 15 minutes prior to glazing.

For the toffee

Cover a baking sheet with a silpat or parchment paper.

Combine sugar and water in a small saucepan and mix gently with fingers to combine well. Cook sugar and water over medium heat and add honey once sugar and water mixture looses its murky appearance and it becomes clear, after about a minute or so.

Add butter and continue cooking until it reaches a temperature of 300 F–305 F on a candied thermometer (hard crack stage).

Remove from heat and add vanilla and baking soda. Stir and pour mixture over prepared baking sheet quickly before toffee begins to set. Allow toffee to completely cool.

Cut toffee into small pieces. Place small toffee pieces in a small bowl and set aside for later use.

For the rum glaze

Whisk powdered sugar and rum together in a small bowl until glaze is smooth.

 To assemble the doughnuts

Press doughnuts facedown into glaze to cover the top completely. Place doughnuts on a wire rack and sprinkle toffee pieces over glaze before it completely sets.

Notes

Doughnuts are best when served within 2 hours of frying them. They begin to get a bit stale after that time frame.

Doughnuts can be frozen after they are shaped and proofed.  At this point you can freeze doughnuts in a single layer on a sheet tray. Wrap tray in plastic wrap. Be sure to fully defrost doughnuts at room temperature before frying them.

The toffee pieces add a nice crunch. However, you can also substitute the toffee pieces for toasted and chopped pecans or walnuts to achieve a similar texture and a nice flavor.

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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