Snickerdoodle Doughnut baked
Makes 16 doughnuts
- For the Salted Caramel
- 1/2 cup granulated sugar
- 3 tbs unsalted butter
- 1/4 cup plus 2 tbs heavy cream
- 1/8 tsp sea salt
- For the Doughnuts
- 2 2/3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 2 large eggs at room temperature
- 1 cup milk
- For the Chocolate Ganache
- 8 ounces of chocolate, chopped
- 1 cup heavy cream
- To Assemble the Doughnuts
- 1/2 cup chopped, roasted, salted peanuts
For the Salted Caramel
In a heavy bottomed-saucepan, add the sugar.
Allow the sugar to cook over medium heat, until it turns a dark, amber.
Remove the sugar from the heat and add the butter and allow it to melt.
Then add the cream. It will bubble, so add it carefully.
Stir in the salt.
Transfer the caramel to a separate container and allow it to cool.
For the Doughnuts
Preheat the oven to 425 degrees F.
Grease a doughnut pan with baking spray.
In a medium bowl, combine the flour, baking powder, baking soda, and salt.
In a large bowl, combine the oil and butter.
Slowly add the sugar. Mix until combined.
Add the vanilla and eggs. Mix until combined.
Add the dry ingredients and milk in three different additions, alternating between the two. Starting and ending with the flour.
Place the batter into a gallon-size tip top bag. Cut the corner of the bag.
Pipe the batter into each doughnut mold. Fill about ⅔ full.
Bake for about 8 minutes.
Allow the doughnuts to cool for about 10 minutes, then turn them out on to a cooling rack to cool completely.
For the Ganache
In a heavy-bottomed pan, place the cream. Bring the cream to a simmer.
Place the chopped chocolate into the cream.
Cover the pot with an airtight lid. Allow it to stand for 5 minutes without disturbing.
After 5 minutes, mix the chocolate and cream until the ganache is smooth and shiny.
To Assemble the Doughnuts:
Dip the top of each doughnut in the chocolate ganache.
Place the chocolate topped doughnuts in the fridge to cool for about 15 minutes.
Dip the chocolate covered doughnuts into the salted caramel.
Sprinkle the doughnuts with chopped peanuts.
Place the extra ganache in a zip-top bag. Snip the corner of the bag. Drizzle the doughnuts with the chocolate.