Light, tender brioche donuts dipped in a rich chocolate ganache sprinkled with toasted chopped pecans then drizzled with a sweet, gooey caramel. The flavors of a turtle chocolate candy in an irresistible donut.
Today’s posted is sponsored by Red Star Yeast. I used Red Star Active Dry Yeast to create these decadent Chocolate Caramel Pecan Turtle Donuts, or Doughnuts if you prefer.
Ever since my trip to Portland in May, I’ve had donuts on my mind. Lately, I’ve been dreaming up flavors that would be perfect for fall donuts. My husband’s a huge pecan pie lover, so I thought a caramel pecan donut would be great, but I like a little chocolate with my caramel. So I thought why not add chocolate and make a turtle donut.
Chocolate Caramel Pecan Turtle Donuts
I wondered if anyone had ever made turtle donuts before. So I Googled it and found lots of green Mutant Ninja Turtle donuts. So to differentiate between my turtle donuts and green turtle donuts, I decided to call mine Chocolate Caramel Pecan Turtle Donuts.
The Blue Star donuts that I loved in Portland were made with a brioche dough. So I made my turtle donuts with a brioche dough, which is made with more butter and eggs than traditional donut recipes.
The Red Star website has lots of great information that will help make baking easier. If you’re wondering how you know when your dough has risen enough, you can do an easy ripe test.
The dough is a little sticky, so it needs a rest in the fridge so it’s easier to roll out. I made the donut dough in the afternoon and put the dough in the fridge overnight and made the donuts the next morning.
If you’re going to let the dough rest overnight in the fridge too, just remember to add extra time to let the dough warm up before you roll it out.
These donuts are sticky and messy just like a donut ought to be. The icing and caramel stay soft and gooey, and you’re going to get your hands messy when you eat them. Your eyes are going to roll back in your head with pleasure too. Remember I warned you.
- 3 1/2 cups all purpose flour
- 1 package (2 1/4 teaspoons) Red Star Active Dry Yeast
- 1/2 cup milk
- 6 tablespoons unsalted butter
- 1/4 cup sugar
- 1 teaspoon salt
- 3 eggs, room temperature
- 8 ounces milk chocolate finely chopped
- 1/4 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons corn syrup
- 10 caramel
- 2 tablespoons heavy cream
- 1/3 cup chopped pecans, toasted
- Mix 2 1/2 cups flour and yeast in mixing bowl, using the paddle attachment, on low for about 30 seconds.
- Heat milk, butter, sugar, and salt in a small saucepan over medium heat until butter is melted, sugar is dissolved and milk is between 120° to 130°.
- With mixer on low, pour in liquids and mix until incorporated. Add eggs; beat 3 minutes at medium speed.
- Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft, slightly sticky dough, add more or less flour as needed. Knead the dough for 5 minutes.
- Turn the dough out onto a lightly floured surface and knead a few times by hand and form the dough into a ball. Place dough into a greased bowl. Turn once so greased surface is on top. Cover bowl with plastic wrap and let rise until double, about 2 hours. Refrigerate dough for at least one hour or overnight. (If you refrigerate your dough overnight, allow your dough to warm up to almost room temperature before rolling out.)
- On a well-floured surface, roll out dough to 1/2-inch thick. Cut out dough using a 2 1/2-inch donut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet. Cover with plastic wrap and let rise until double, about 30 minutes.
- While the donuts are rising, make chocolate glaze. In a glass bowl, microwave heavy cream, butter, and corn syrup just until it starts to boil, about 45 seconds. If necessary, stir until the butter is completely melted. Add chopped chocolate and whisk until chocolate is melted and smooth. If necessary, microwave an additional 15 seconds at 50% power. Set aside to thicken.
- Preheat the oil in a deep fryer or Dutch oven to 375°. Carefully place the donuts into the oil, 3 or 4 at a time. Cook for 1 minute per side until golden brown. Transfer to a cooling rack topped with paper towels. Allow to cool for 15 to 20 minutes before glazing.
- Dip the donuts in the glaze and put them back on the cooling rack glazed side up. Sprinkle with chopped pecans. Allow glaze to set for 30 minutes .
- Caramel Drizzle: Heat caramels and heavy cream in a microwave safe bowl on 50% power, stirring every 30 seconds, until melted and smooth.
- Drizzle caramel over the chocolate glazed donuts.
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