Burnt Butter Pecan Donuts 

Donuts have been an essential part of New York’s culture since 1673, when the  first donut shop in the country opened in the city. The various delectable styles available today trace the fascinating history of immigration and innovation, from old-fashioned sour cream rounds and light choux crullers to delicate cake donuts and crisp flaky cronuts. At dedicated donut purveyors and diners, there’s usually a selection of yeasted donuts, generously sized and glazed in classic honey dip or seasonal flavors, like these burnt butter pecan donuts. There are few things more satisfying than biting into the soft pillowy embrace of a freshly fried ring. – Yasmin Newman

Ingredients

MAKES 8

• ⅔ cup (160 ml) lukewarm milk
• 1 teaspoon dried yeast
• 2 cups (300 g) all-purpose (plain) flour, plus extra if needed and for dusting
• 1½ tablespoons superfine (caster) sugar
• 1 egg
• 2 oz (60 g) unsalted butter, melted and cooled
• ½ teaspoon fine sea salt
• vegetable oil, for deep-frying
• Burnt butter pecan glaze
• 3½ oz (100 g) unsalted butter, chopped 
• 2½ cups (315 g) confectioners’ (icing) sugar, sifted
• ¼ cup (60 ml) milk, plus extra if needed 
• 3½ oz (100 g) pecans, toasted and finely chopped

Instructions

1. Put the milk and yeast in the bowl of a stand mixer attached with the dough hook and leave for 5 minutes, or until frothy. 
2. Add the flour, sugar, egg, butter, and salt and mix on low speed until the mixture comes together. Increase the speed to high and knead for 5 minutes, or until smooth. The dough will be quite soft; add 1–2 tablespoons more flour if necessary. 
3. Transfer to a greased bowl, then cover and set aside at room temperature for 1 hour, or until doubled in size.
4. On a lightly floured work surface, roll the dough out to ½ in (1.5 cm) thick. Cut out donuts with a floured donut cutter, or a pair of 3¼ in (8 cm) and 1¼ in (3 cm) cookie cutters. Gently knead the scraps, taking care not to overwork the dough, then repeat to make more donuts. 
5. Arrange the donuts on two baking trays lined with baking paper. Cover with greased plastic wrap or kitchen towel and set aside in a warm place for 45 minutes, or until slightly risen and puffed. If your kitchen is cool, simply warm your oven to 400ºF (200ºC), then turn off the heat and prove the dough inside, with the door ajar.