Moose Tracks Recipe

Activate yeast

In a small bowl combine warm water (about 110°F / 43°C) and 1 tsp of the granulated sugar (from the measured sugar). Sprinkle the instant yeast over the water and let sit 5–7 minutes until foamy.

Warm the milk until just warm to the touch (about 100–110°F / 38–43°C). In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), whisk together 3 1/2 cups of the all-purpose flour, the remaining granulated sugar, and kosher salt.

Add the foamy yeast, warm milk, softened butter, egg, and vanilla extract to the dry ingredients. Mix on low speed until ingredients come together, then increase to medium and knead 4–6 minutes until a smooth, slightly tacky dough forms. If the dough is too sticky, add the remaining 1/2 cup flour 1 tbsp at a time; if too dry, add a teaspoon of water.

Turn the dough onto a lightly floured surface and knead briefly by hand to shape into a smooth ball. Place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

After the first rise, punch down the dough and turn it out onto a lightly floured surface. Roll the dough to about 1/2-inch (1.3 cm) thickness. Use a 3-inch round cutter for the donut outer ring and a 1-inch cutter for the hole; alternatively, cut into rounds and pierce centers to make rings. Re-roll scraps and cut more donuts. Arrange donuts on parchment-lined baking sheets, cover loosely, and let rise 30–40 minutes until puffy.

Heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a thermometer for accuracy. There should be at least 2–3 inches of oil so donuts can float and fry evenly.

Gently slide 3–4 donuts (do not overcrowd) into the hot oil. Fry 1–1.5 minutes per side, turning once with a slotted spoon or tongs, until golden brown. Transfer to a wire rack set over a baking sheet lined with paper towels to drain. Fry donut holes or small cuts for 50–70 seconds, turning as needed.

While still warm, use a small paring knife to cut a slit in the side of each donut and pipe or spoon about 1 tsp of caramel sauce into each (for a more filled donut, you can use a piping bag and a larger filling amount). Sprinkle chopped mini peanut butter cups lightly inside or on top of the filling if desired — reserve some for garnish. If you prefer, serve the donuts plain and spoon caramel and peanut butter cup pieces on top after glazing.

Make the chocolate glaze: place chopped chocolate in a heatproof bowl. Heat heavy cream to a gentle simmer (do not boil) and pour it over the chocolate. Let sit 1 minute, then whisk until smooth. Stir in the butter and corn syrup until glossy.

Dip the tops of warm donuts into the chocolate glaze, letting excess drip off. Place glazed donuts back on the wire rack. Immediately sprinkle the reserved chopped peanut butter cups over the wet glaze and drizzle a little extra caramel sauce on top for the signature 'Moose Tracks' look. Dust edges lightly with powdered sugar if desired.

Let the glaze set for 10–15 minutes. Serve warm or at room temperature. For an indulgent treat, serve with a scoop of very cold vanilla ice cream on the side or a small scoop atop each donut.