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23
5.
Once dough has risen, line a baking pan
with parchment paper; reserve.
6.
Lightly dust a clean work surface with flour.
Roll dough into a circle that is about ¼ inch
in height. Use a 3-inch round cutter to cut
doughnuts and use a 1-inch cutter to cut the
centers. Transfer cut doughnuts and holes to
the prepared baking pan. Cover loosely with
plastic wrap and allow to rise for 30 minutes.
Dough should be about doubled in size.
7.
While doughnuts are rising, heat oil for
frying. Fill a heavy-bottomed casserole or
saucepan 2 inches high with vegetable oil.
Heat over medium-high heat to 375°F.
8.
Put desired sugar in a shallow mixing bowl
for tossing finished doughnuts; reserve.
9.
Once oil is hot, carefully add a few
doughnuts – be sure not to crowd the pan or
the oil temperature will drop too much and
doughnuts will be heavy tasting.
10.
Fry doughnuts until lightly golden, about 45
seconds to 1 minute per side. Carefully
transfer to a wire rack nested in a baking
pan to drain oil. Repeat with remaining
doughnuts and holes (holes will take about
30 seconds per side).
11.
Once doughnuts have drained, but are still
warm, toss in the cinnamon sugar to coat.
12.
Serve immediately.
Nutritional analysis per serving
(1 doughnut and 1 doughnut hole):
Calories 408 (43% from fat) • carb. 52g • pro. 7g
fat 20g • sat. fat 6g • chol. 59mg • sod. 198mg
calc. 37mg • fiber 1g
Pecan Sticky Buns
The Cuisinart
®
Stand Mixer makes it easier than you’d
ever imagine to make a large amount of light, silky
smooth dough needed for sticky buns.
Makes 18 sticky buns
Sweet Dough:
1
/
3
cup warm water (105°F to 110°F)
1
/
3
cup granulated sugar, divided
2¼ teaspoons (1 standard packet) active dry
yeast
½ cup whole milk
5
1
/
3
tablespoons unsalted butter, cut in
1-inch pieces and at room temperature
1 large egg
3½ cups unbleached, all-purpose flour
¾ teaspoon kosher salt
Filling:
½ cup pecans, finely chopped
½ cup granulated sugar
1 teaspoon ground cinnamon
4 tablespoons (½ stick) unsalted butter, at
room temperature
½ cup raisins (optional)
Glaze:
6 tablespoons (¾ stick) unsalted butter,
melted
2
/
3
cup packed light brown sugar
¼ cup pure maple syrup
½ cup pecans, chopped
Pinch kosher salt
Nonstick cooking spray
1.
Prepare the dough: Stir together the warm
water, 1 teaspoon of the sugar, and the
yeast in the Cuisinart
®
mixing bowl. Let
stand until foamy, about 5 minutes.
2.
Once the yeast has proofed, add the
remaining sugar, milk, butter and egg. Attach
the dough hook and mix on Speed 4 to
break up egg. Add the flour and salt, and
mix to just combine.
3.
Knead on Speed 4 until dough comes
together as a ball and cleans the side of the
bowl. Dough should be smooth and spring
back to the touch, about 8 minutes. If sticky,
add 1 tablespoon of flour at a time until
smooth. Alternatively, if the dough seems
too dry, add 1 tablespoon of water at a time.
Cover bowl and let rise in a warm, draft-free
place until doubled in volume, about 1½
hours.
4.
While the dough is rising, prepare the filling
and glaze. Put the filling ingredients, except
for the butter, in a small bowl. Stir to
combine. Reserve.
5.
For the glaze, put the 6 tablespoons of
butter, brown sugar and maple syrup in a
small saucepan. Cook over medium/
medium-low heat and bring mixture to a boil.
Allow to simmer until the sugar has
dissolved – this should only take a few
minutes.
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