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Cake & Yeast Donut Butter Crunch. Made in both a cake- and yeast-style variety, each is dipped in our signature honey glaze and hand-rolled in toasted coconut for crunchy, buttery goodness. Back To Our Donuts Boston's Legacy Donut Shop. Next time Give One of These A Try. Filled Donut Crème Brûlée
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Allow to cool until completely re-solidified before proceeding. 1 cup (226) unsalted butter. Preheat oven to 350F and line a baking sheet with parchment paper. Set aside. Prepare the batter: Once butter has resolidified, add sugars and beat butter and sugar until creamy and well-combined (about 1 minute on high speed.)
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Directions. To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300.
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Step 1: Mix the dry ingredients and the wet ingredients. Preheat the oven to 350°F. In a small bowl, combine the flour, light brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg. In a separate bowl, combine the eggs, sour cream, milk, butter and vanilla.
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Turn oven temp up to 350°F. In a medium bowl, add the flour, baking soda, baking powder and salt and stir until combined. In another medium bowl, whisk together coconut sugar, Greek yogurt, almond milk, egg, vanilla and coconut oil. Add wet mixture to dry mixture, and stir until just combined.
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In a large bowl cream butter with the sugars until creamy and soft. Add the vanilla and almond extract and cream again. Crack in eggs, and mix on low. Sift together flour, cornstarch, salt and baking soda then turn the mixer back to low. Add the flour mixture ½ cup at a time to the wet ingredients.
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To make the buttercrunch center: Generously butter one of the baking sheets, making sure to get into the corners. Set it aside on a heatproof surface. Place the 1 pound butter, the sugar, and the salt in the cast-iron skillet and melt over high heat, stirring once or twice with a whisk to combine. Once the butter is completely melted, reduce.
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For buttercrunch that's more toffee, less chocolate and nuts, use just half of the latter ingredients. Place 1 1/3 cups (8 ounces, 227g) chopped dark chocolate or chocolate chips in the bottom of the pan (or on a baking sheet); top with the hot syrup; then spread with 1 cup (4 ounces, 113g) diced toasted nuts, carefully pushing them into the hot syrup so they adhere.
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Make the Donuts: Preheat the oven to 350 degrees F. Lightly mist a donut pan with nonstick spray. Place the flour, baking soda, salt, and nutmeg in a mixing bowl and whisk to combine. Place the oil in a large liquid measuring cup, and add the sour cream, sugar, egg, and vanilla. Whisk until well-combined.
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Dust counter with flour. Coat the doughnut cutter, & rolling pin with flour. Roll dough to about 1/2-inch thick. Cut doughnuts & doughnut holes out and lay them on a baking sheet so they are ready for frying. Fry for about 1-2 minutes on each side. Look for middles and edges to become golden brown before flipping.
Butter Crunch Topping Recipe
11 x 17-inch or 12 x 18-inch jelly roll pan, buttered. To make the buttercrunch, melt the butter in a saucepan. Remove from heat and stir in remaining ingredients except almonds. Return to heat and cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds and pour out on.
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Instructions. Preheat the oven to 325°F. In a large mixing bowl cream the room temperature butter with the sugars until totally combined. Add the vanilla and almond extract and cream again. Lightly beat the eggs, then add to the mixture, mixer on low. Add the corn syrup and continue mixing on low.
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Make the crumb topping: Mix the brown sugar, granulated sugar, and cinnamon together in a medium bowl. Stir in the melted butter using a fork, then add the flour. Mix and crumble with a fork. Set aside. Make the donuts: Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
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Directions. In a small bowl, combine the flour and brown sugar; cut in butter until mixture resembles coarse crumbs. Add coconut and nuts. Spread in a greased 15x10x1-in. baking pan. Bake at 400° for 10-15 minutes or until golden brown, stirring occasionally. Cool. Store in the refrigerator. Top ice cream with apple pie filling; sprinkle with.
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A cereal donut typically consists of a donut dipped in either vanilla or chocolate frosting, topped with just about any cereal like Fruity Pebbles, Captain Crunch, or Lucky Charms.
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Place the cookies in a single layer on a baking sheet and freeze them. Then, transfer them in a heavy-duty freezer bag. Put the cookies in the refrigerator to defrost overnight. Sifting the dry ingredients ensures an even texture to the cookie dough. Simply take a toffee bar and place it in a resealable bag.
