Italian Butter Crunch Doughnut Recipe

Activate yeast and mix dough

In a small bowl, combine warm water (105–115°F) and 1 teaspoon of the granulated sugar from the dough recipe. Sprinkle the instant yeast over the water, stir gently and let sit 5–8 minutes until foamy. In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, remaining granulated sugar and salt. Add the activated yeast, warm milk, softened butter and egg. Mix on low until the dough forms, then increase to medium and knead 6–8 minutes until smooth, slightly tacky, and elastic. If dough is too sticky, add up to 1 tablespoon flour at a time; if too dry, add a teaspoon of warm milk.

First rise

Lightly oil a clean bowl, place the dough inside and turn to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

Shape doughnuts

Turn the risen dough onto a lightly floured surface and gently deflate. Roll to about 1/2-inch (1.2 cm) thickness. Use a 3-inch round cutter to cut doughnuts and a 1-inch cutter for holes. Re-roll scraps once to cut additional doughnuts. Place shaped doughnuts on parchment-lined baking sheets, leaving 2 inches between pieces. Cover loosely with plastic wrap and proof for 25–35 minutes, until puffy and slightly springy.

Fry doughnuts

Heat vegetable oil in a heavy, deep pot or deep-fryer to 360°F (182°C). Use a thermometer for accuracy. Fry doughnuts in small batches (2–3 at a time) for about 45–60 seconds per side, until golden brown. Turn once with a slotted spoon or spider. Remove to a paper towel–lined rack to drain. Let cool slightly before glazing or topping (about 5 minutes).

Make butter toffee (butter crunch)

Line a sheet pan with parchment and lightly oil or butter it. In a medium heavy-bottomed saucepan over medium heat, melt the 1/2 cup butter and 3/4 cup light brown sugar together, stirring until sugar dissolves. Add corn syrup and bring the mixture to a steady simmer, stirring occasionally. Attach a candy thermometer and cook without stirring (you can gently swirl) until the mixture reaches 300°F (hard crack stage), about 6–8 minutes. Remove from heat and carefully stir in the 3 tablespoons heavy cream and 1/2 teaspoon coarse sea salt (mixture will bubble).

Add nuts and cool

Immediately fold in the chopped walnuts and chopped toasted almonds so they are evenly coated. Spread the hot toffee-nut mixture thinly on the prepared sheet pan. Allow to cool and harden completely at room temperature, about 30 minutes. Once set, break into bite-sized shards or chop coarsely into 1/4–1/2-inch pieces. Reserve.

Make salted caramel

In a medium heavy saucepan over medium heat, melt 3/4 cup granulated sugar, stirring frequently as sugar melts and turns amber. Watch carefully to avoid burning; swirl the pan rather than stirring once fully melted. When sugar is deep amber, remove from heat and immediately whisk in the 3 tablespoons butter until melted and combined. Slowly whisk in 1/4 cup warm heavy cream; the mixture will bubble vigorously. Stir until smooth. Whisk in 1/2 teaspoon fine sea salt. Allow caramel to cool slightly (5–7 minutes) until warm but pourable — thick enough to coat but not so hot it will melt the butter crunch too much.

Glaze doughnuts

Working with one or two doughnuts at a time, dip the tops of warm doughnuts into the warm salted caramel glaze, allowing excess to drip off. Place glazed doughnuts on a rack set over parchment.

Top with butter crunch

While glaze is still tacky, generously sprinkle the chopped butter crunch (toffee + nuts) over the glazed tops so shards adhere. Press lightly so pieces stick. Optionally dust a tiny pinch of powdered sugar around the edges for presentation and sprinkle extra chopped walnuts/almonds for texture.

Serve with salted caramel ice cream

Plate 1 doughnut per serving and add one generous scoop of salted caramel ice cream alongside or on top. If placing a scoop on top, serve immediately so ice cream doesn't fully melt. Drizzle any leftover warm caramel over the ice cream and doughnut for extra richness.

Serve the Italian Butter Crunch Doughnuts warm with salted caramel ice cream. Leftover doughnuts (unglazed) can be stored in an airtight container at room temperature for up to 1 day; glazed and topped doughnuts are best eaten the day made. Store any unused butter crunch in an airtight container at room temperature for up to 1 week. Reheat doughnuts briefly (10–15 seconds) in a microwave for a warm bite before serving with ice cream.