My grandparents had a pecan ranch in their younger days, and pecan pie was a staple in their house. I think they would highly approve of this doughnut version of their recipe.
INGREDIENTS
MAKES 8 TO 12 DOUGHNUTS
- 2 cups dark brown sugar
- ¾ cup (1½ sticks) unsalted butter or coconut oil
- 1½ cups corn syrup
- 1 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 4 eggs
- 1 cup pecan halves
- 1 batch raised dough of choice
- 1 batch Bourbon or Caramel glaze
DIRECTIONS
• In a medium pot over medium heat, combine the sugar, butter, syrup,
and salt. Stir for 2 minutes and then remove from the heat. Whisk in
the vanilla.
• In a medium bowl, whisk the eggs. Whisk in ½ cup of the sugar
mixture at a time until completely incorporated. Return the mixture to
the pot and cook for about 15 minutes, stirring occasionally, until it
thickens. Remove from the heat and allow to cool for about 5
minutes. Then transfer the mixture to an airtight container and
refrigerate until chilled, at least 1 hour.
• Meanwhile, preheat the oven to 350 degrees F. Spread the pecans on
a rimmed baking sheet and toast for 5 minutes. Use a spoon to mix
them around, pulling the inner nuts to the edges of the pan and vice
versa. Toast for another 5 minutes, then set aside to cool.
• While the filling is cooling, prepare the chosen dough for filled
doughnuts and fry or bake as directed.
• When the doughnuts have cooled, spoon the filling into a pastry bag
fitted with a Bismarck (#230) tip. Holding a doughnut in one hand,
plunge the tip into the side of the doughnut, pushing it about ¾ inch
deep. Gently squeeze the pastry bag to fill the doughnut, withdrawing
the tip slowly as you squeeze; you will feel the doughnut expand
slightly as you fill it. Repeat with the remaining doughnuts.
• Glaze each doughnut, then top with the pecans.
