Recipe: Donut Hole Bread
Donut Hole Bread! Time for a delicious breakfast treat – or just a treat. Either way, get the ingredients this week and get to work on Friday night – then bake up on Saturday morning.
- 1 pack of dry yeast
- 1 and 1/4 cups of heavy whipping cream
- 1/3 cup of salted butter
- 2 tablespoons of white sugar
- 2 tablespoons of brown sugar
- 2 eggs
- 1 teaspoon of salt
- 1 tablespoon of corn starch
- 2 cups of flour
- 2 cups of brown rice flour
- 1 cup of cake flour
- 1/2 of salted butter
- 1 cup and 1 tablespoon of brown sugar
- 3 1/2 tablespoons of heavy whipping cream
- 1/2 cup of salted butter
- 1 cup of sugar
- 1 1/2 tablespoons of ground cinnamon
- 1 cup of pecan pieces
First – gather all of you ingredients.
Activate the yeast according to the directions. Warm the 1 1/4 cups of whipping cream with the butter until it reaches 120F.
Then, mix the cream/butter mixture with the sugars, eggs, salt, and 1 cup of each flour. Then, beat on medium speed for about 3-4 minutes. Once combined, slowly add in the remaining cups of flour.
Kneed the dough for about 5-6 minutes. Then, place in a buttered bowl and store in the fridge for 8 hours or overnight.
The next morning, get your topping ready. Melt the butter and mix together the cinnamon and sugar. Roll the dough into 1 inch donut holes.
Then, dip each donut hole in the melted butter and then roll in the cinnamon and sugar mixture. Fill your bunt pan as you go. Once the bunt pan is 1/2 full, pour in 1/2 the pecan pieces.
Finish rolling the donut holes and then top with the remaining pecan pieces.
Time to make the caramel sauce.
Melt the butter on medium heat. Add in the sugar and stir until it’s dissolved, then add in the heavy cream. Keep stirring for about 3-5 minutes until it’s a caramel sauce.
Pour 1/2 the caramel sauce over the bunt pan. Bake at 350 degrees for about 30-35 minutes. Then, flip the bunt pan over and release the donut hole bread. Top with the remaining caramel sauce.
So good – enjoy every little donut hole!
Visit again soon.