This recipe is rich and warm. It is a great treat for any time of the day. It does require about 8 hours in the refrigerator, so you may want to make part of it ahead of time.

Yields: Makes 18 Servings.

Ingredients

• 1 1/8 cup of milk
• ¼ cup of sugar
• 1 package of active dry yeast
• (2¼ teaspoons)
• 2/3 cup of unsalted in butter, melted
• 2 large eggs, beaten
• 4 cups of all-purpose flour
• ¼ teaspoon of sea salt Oil for frying

For the Glaze

• 6 tablespoons of unsalted butter
• 1 cup of sugar
• ½ cup of heavy cream Sea salt flakes or Kosher salt

Method of Preparation

• Warm the milk to 115º F. Add the sugar and yeast. Stir to dissolve, and set aside.
• Add the beaten eggs to the melted butter and whisk to combine.
• Putt the butter mixture into a mixer with a dough hook. Mix on low and add the yeast mixture.
• Increase the speed to medium-low, and mix until thoroughly combined.
• Combine the flour and salt in another small bowl. Add the mixture in
• ½ cup parts, mixing for about a minute in between each portion.
• Scrape the bowl and mix again for five minutes on medium-low speeds. Scrape again, and mix for another 30 seconds.
• Transfer the dough to an oiled bowl. Cover with plastic wrap and set it in the refrigerator for 8 hours (or overnight).
• Roll the dough on a well-floured surface until it is ½-inch thick.
• Cut the dough with a donut cutter or two different sized biscuit cutters. Cut until all of the dough is used.
• Cover the doughnuts with a towel and place in a warm location. Let them rise for at least an hour.
• Heat butter in a small saucepan over medium heat. It will foam and then settle, developing a toasty, nut smell. Remove from heat.
• In a larger saucepan, heat the sugar over medium-high heat. When the sugar starts to melt, move the pan from side to side to melt the sugar evenly. It should begin to smoke slightly and turn an amber color. Remove from heat and pour in the browned butter.
• Add the heavy cream and whisk to incorporate. Set aside to cool to room temperature.
• Heat 1 inch of oil in a large pot to 375º F. Oil should not get above 380º F.
• Fry donuts in batches, until each side is golden brown. This usually takes about 1 minute on each side.
• Remove the donuts from pan, and set on a layer of paper towels. Blot the donut without squishing to remove excess oil.
• Spoon the caramel sauce over the donuts. Sprinkle lightly with sea salt. Serve while warm.