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.
Chocolate Caramel Pecan Turtle Donuts
Ingredients
- 3 ½ cups all purpose flour
- 1 package 2 ¼ teaspoons Red Star Active Dry Yeast
- ½ cup milk
- 6 tablespoons unsalted butter
- ¼ cup sugar
- 1 teaspoon salt
- 3 eggs room temperature
- 8 ounces milk chocolate finely chopped
- ¼ cup heavy cream
- 2 tablespoons butter
- 2 tablespoons corn syrup
- 10 caramel
- 2 tablespoons heavy cream
- ⅓ cup chopped pecans toasted
Instructions
- Mix 2 ½ 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 ½-inch thick. Cut out dough using a 2 ½-inch donut cutter or pastry ring and using a ⅞-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.
Disclosure: This post is sponsored by Red Star Yeast, but all opinions expressed are always my own. You can also find Red Star Yeast on Facebook, Twitter and Pinterest.
More donut recipes you might like:
Old Fashioned Buttermilk Donuts
Banana Bread Cinnamon Chip Donuts
Jessica @ Sweetest Menu
Barbara, I am so impressed! These donuts are pure perfection! They fluffy interior, perfect chocolate glaze with pecans and caramel – I would definitely pick this donut if it was on display at a donut shop – divine!
tanya
Oh my goodness, these are the most incredible donuts I have ever seen!
Barbara Schieving
Thanks Tanya! They really are scrumptious.
Rocky Mountain Woman
Will you send me one over to have with my coffee? I don’t trust myself with an entire batch..
Jane Maynard
barbara, they look amazing!!!
Annamaria @ Bakewell Junction
Barbara,
I’ve never made homemade donuts but I’d love to make these. They look delicious.
Annamaria
Peabody (Culinary Concoctions by Peabody)
Wow! Those look over the top outrageously good!
Lorraine @ Not Quite Nigella
Mum I love how you came up with a better version of TMNT donuts! I’d much rather these to be totally honest! 😀 xxx
Dorothy @ Crazy for Crust
These are the prettiest donuts EVER!!!!
Annalise @ Completely Delicious
These are my kind of doughnuts – yum!!
Ciao Florentina
Those are some beautiful donuts! I’m thinking Christmas by just looking at them, so festive and lovely !
Deborah
Oh Barbara – what I would have done to have been there to test one of these! YUM!
Liz @ The Lemon Bowl
So I started baking challah bread recently and I always keep red star yeast in the fridge. Now I need to try these babies!!!
Caryn/The Mid Life Guru
Hi Barbara. Do you think I could substitute gluten free all purpose flour and still have these yummy donuts turn out?
Melissa @ My Recent Favorite books
These look delicious! I love the combination of flavors! =)
Pinned to my donut board!
Carol
Now THAT is what I call a heavenly breakfast treat! They look magically delicious. 🙂
Cookin Canuck
I don’t think I often refer to donuts as gorgeous, but these definitely deserve that description! And you just can’t beat that Turtles combination of flavors.
Liz
Brioche donuts alone sound amazing, but adding a turtle topping push them WAY over the top!!!
Katrina @ Warm Vanilla Sugar
These turtle donuts look sooooo delicious girl! Especially that topping!
Rosa
Beautiful and extremely tempting! A fabulous treat.
Cheers,
Rosa
Medha @ Whisk & Shout
These donuts look fabulous! Love the brioche base and all the delectable toppings 🙂 Pinning!