Baked Salted Caramel Chocolate Doughnuts

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 1/4 cup Brown sugar, light
  • 1 3/4 cup Cake flour
  • 5 tbsp Caramel, Salted
  • 1/4 tsp Cinnamon, ground
  • 2/3 cup Cocoa powder
  • 1 cup Granulated sugar
  • 2 cups Powered sugar
  • 1 tsp Salt
  • 1 tsp Sea salt, coarse
  • 3 tsp Vanilla

• Snacks

  • 2 cups Pretzels, salted

• Drinks

  • 3/4 tsp Espresso

• Dairy

  • 3/4 cup Butter, unsalted
  • 3/4 cup Buttermilk
  • 1 cup Heavy cream

• Beer, Wine & Liquor

  • 1 tsp Coffee liqueur

• Liquids

  • 1/4 cup Water

Found on thecandidappetite.com

Description

Ingredients

• 1¾ cup cake flour
• 1¼ cup light brown sugar
• ⅔ cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ¾ teaspoon espresso powder (optional)
• ¼ teaspoon ground cinnamon (optional)
• 2 large eggs
• ¾ cup buttermilk
• 2 teaspoons vanilla extract
• 1 teaspoon coffee liqueur (optional)
• ½ cup (1 stick) unsalted butter, melted and cooled
• 1 cup granulated sugar
• ¼ cup water
• ¾ cup heavy cream
• 4 tablespoons unsalted butter
• 1 teaspoon coarse sea salt
• 1 teaspoon vanilla extract
• 2 cups powered sugar
• 5 tablespoons salted caramel
• 2 to 3 tablespoons heavy cream
• ½ teaspoon heavy cream
• 2 cups salted pretzels, crushed (for topping)

Directions

• Preheat oven to 350°F. Grease two doughnut pans with cooking spray. If you only have one, youll have to bake the doughnuts in batches. Set to the side. To make the salted caramel: Heat a heavy saucepan over medium-low heat. Combine the granulated sugar and water and cook until the sugar dissolves. Increase the heat to high and bring to a boil, without stirring or moving the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Remove the pan from the heat and carefully pour in the heavy cream while whisking. The mixture will bubble and get all crazy. It might even start to seize, but dont worry, just keep whisking. If need be, return the sauce to a low heat and whisk until the lumps are dissolved. Stir in the unsalted butter, and salt. Transfer to a heat-safe bowl and allow to cool down completely. Set to the side. To make the doughnuts: In a large bowl, combine the flour, brown sugar, cocoa powder, baking powder, baking soda, salt, espresso powder and cinnamon. Make a well in the center of the bowl. In a separate bowl, whisk together the eggs, buttermilk, vanilla extract, coffee liqueur, and melted butter. Pour the wet ingredients into the dry and fold until theyre just combined. Do not over-mix. Fill the prepared doughnut pan about ¾ of the way up. Bake for about 10 to 12 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool down in the pan. Transfer the doughnuts to a wire rack and allow to cool completely. If you only have one pan, keep baking the doughnuts in batch until all the batter is used. Allow to cool completely before glazing. To make the glaze: In a large bowl, combine the powdered sugar, salted caramel, heavy cream and vanilla extract. Whisk until completely smooth. If you find that the glaze is too thick, add a bit more heavy cream, a little at a time, until the desired consistency is reached. Dunk the baked doughnuts into the glaze to coat, then dip them into the crushed pretzels. Place back on the the wire racks to allow the glaze to set before eating. Leftovers can be stored at room temperature covered tightly with plastic wrap or in an airtight container, for up to 3 days. Enjoy!