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Ingredients
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Doughnuts
Spiced Sugar Coating
Caramel Sauce
Chocolate Sauce
Method
Doughnuts
- 1
Proof yeast
Warm the milk to about 100–110°F (slightly warm to the touch). Stir the tablespoon of sugar (from doughnut sugar amount) into the warm milk, sprinkle the instant dry yeast over the surface, stir gently, and let sit 5–7 minutes until foamy.
- 2
Make dough
In the bowl of a stand mixer fitted with the dough hook, combine 3.5 cups flour, 0.5 cup granulated sugar, 1 teaspoon salt, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Mix to combine. Add the foamy yeast-milk, 2 large eggs, 4 tablespoons softened butter, and 1 teaspoon vanilla extract. Knead on medium speed 6–8 minutes until dough is smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 additional tablespoons of flour.
- 3
First rise
Lightly oil a large bowl, place the dough inside, cover with plastic wrap or a clean towel, and let rise in a warm draft-free place until doubled in size, about 60–90 minutes.
- 4
Shape doughnuts
Turn the risen dough onto a lightly floured surface and gently deflate. Roll it to about 1/2-inch thickness. Use a 3-inch round cutter to cut doughnut rounds and a 1-inch cutter for holes. Re-roll scraps once and cut additional rounds. Place cut doughnuts and holes on a parchment-lined baking sheet, cover lightly with a towel, and let rise again until puffy, about 30–45 minutes.
- 5
Heat oil
Pour 4–6 cups vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches. Heat oil to 350°F (175°C). Use a candy thermometer to monitor temperature; adjust heat to maintain 350°F while frying.
- 6
Fry doughnuts
Carefully lower doughnuts into the hot oil in batches (do not overcrowd). Fry each side about 45–60 seconds per side until golden brown, flipping once with a spider/skimmer. Maintain oil temperature between 340–360°F. Fry holes for about 30–45 seconds total. Remove fried pieces and drain briefly on a rack lined with paper towels for 1–2 minutes.
- 7
Spiced Sugar Coating
- 8
Mix spiced sugar
In a shallow bowl, whisk together 1 cup granulated sugar, 2 teaspoons ground cinnamon, 1/2 teaspoon ground cardamom, and 1/8 teaspoon fine sea salt until evenly combined.
- 9
Caramel Sauce
- 10
Make caramel
In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tablespoons water over medium heat. Swirl the pan gently (do not stir) until sugar dissolves and begins to color. When the mixture turns a deep amber (about 8–10 minutes), remove from heat and immediately whisk in 6 tablespoons butter in small pieces until incorporated. Slowly and carefully whisk in 3/4 cup heavy cream (mixture will bubble vigorously). Return to low heat if needed and stir until smooth. Stir in 1/2 teaspoon fine sea salt and 1/2 teaspoon vanilla extract. Allow caramel to cool slightly before serving; it will thicken as it cools.
- 11
Store
Transfer caramel sauce to a warm serving dish or jar. If too thick, warm gently before serving. Keeps refrigerated up to 10 days; rewarm gently to serve.
Chocolate Sauce
- 12
Warm cream
In a small saucepan, bring 1/2 cup heavy cream with 1 tablespoon light corn syrup (or honey) just to a simmer over medium heat—do not boil.
- 13
Make ganache-style sauce
Place 6 ounces chopped bittersweet chocolate in a heatproof bowl. Pour the hot cream mixture over the chocolate and let sit 1 minute. Whisk gently until smooth and glossy. Whisk in 1 tablespoon unsalted butter and 1/8 teaspoon fine sea salt until combined. Keep warm until serving; if it cools and thickens, gently reheat over a double boiler or microwave in short bursts, stirring between bursts.