Blondie Donuts with Pecans and Whipped Cream
We may earn a commission from recommended products, at no extra cost to you. See Disclosure.
INGREDIENTS
- 6 cups/1.5 liters neutral oil
Dough:
- 3⅓ cups/500 grams all-purpose flour
- 1 tablespoon/25 grams fresh yeast or 1 tablespoon dry yeast
- ½ cup/100 grams sugar
- 1 cup/240 milliliters milk
- 1 large egg
- 3½ tablespoons/50 grams softened butter
- 1 teaspoon/5 grams salt
Blondie pastry cream:
- 1 cup/250 milliliters milk
- 3 yolks/60 grams egg yolks
- 1 teaspoon vanilla paste or 1 vanilla bean
- ⅓ cup/60 grams sugar
- ¼ cup/25 grams cornstarch
- 1.75 ounces/50 grams blondie chocolate
Glaze:
- 8.8 ounces/250 grams blondie chocolate
- 2 tablespoons/30 grams oil
Toppings:
- 1 cup/250 milliliters heavy whipping cream
- 3 tablespoons powdered sugar
- 1 tablespoon instant vanilla pudding
- Pecan praline or pecan paste, optional
- Roasted pecans
INSTRUCTIONS
- In the bowl of a stand mixer, combine the milk, yeast, sugar, egg, and flour. Mix on medium speed until the dough comes together. Add the butter and salt, then knead for about 8 minutes, until smooth and elastic. Cover the bowl and let the dough rise at room temperature until doubled in size, or refrigerate overnight for a slower rise.
- Heat the milk, vanilla, and 1 tablespoon of sugar in a saucepan over medium heat until it’s just shy of boiling. In a bowl, whisk the yolks, remaining sugar, and cornstarch until smooth. Gradually whisk the hot milk into the yolk mixture to temper it, then pour everything back into the saucepan. Cook over medium heat, stirring constantly, until the cream thickens and begins to bubble. Cook for 20 seconds longer, then remove from the heat. Stir in the blondie chocolate until melted. Transfer the cream to a bowl, press plastic wrap directly against the surface, and refrigerate until fully chilled, about 1.5 hours.
- Once the dough has risen, divide it into 2-ounce (60-gram) portions. Roll each piece into a smooth ball, flatten slightly, and place on a parchment-lined tray. Cover loosely and let rise at room temperature until doubled, about 1 hour.
- Heat the frying oil in a large pot to 320–329°F (160–165°C). Working in batches, fry the donuts for 1.5–2 minutes per side, until golden brown. Transfer to a plate lined with paper towels to drain.
- Whisk the chilled pastry cream until smooth. Use a piping bag to fill each donut with the cream, inserting the nozzle into the side of each donut.
- Melt the blondie chocolate and oil in the microwave in short bursts, stirring until smooth. Dip the tops of the donuts into the melted chocolate and set them on a wire rack to let the coating firm up.
- Drizzle pecan praline over the chocolate and sprinkle with roasted pecans. For an extra flourish, whip the cream with powdered sugar and vanilla pudding mix until stiff peaks form. Pipe the whipped cream onto the donuts and finish with a touch more praline, if desired.
MY NOTES
FAQ
Can I use dark or milk chocolate instead?
While you can technically use dark or milk chocolate in place of blondie chocolate for blondie donuts, the flavor profile will change significantly. Blondie chocolate, also known as caramelized white chocolate, offers a distinct caramel and toffee-like sweetness that complements the donuts’ soft dough and pastry cream. Dark chocolate adds bitterness, while milk chocolate provides a creamier, less complex sweetness. If substituting, ensure the chocolate melts smoothly and maintains the same consistency for coating. For a closer match, consider adding a touch of caramel or butterscotch extract to mimic blondie chocolate’s unique flavor.
Best way to store the blondie donuts
Blondie donuts are best enjoyed fresh, but you can store them for up to 24 hours at room temperature in an airtight container. To preserve their texture, place a piece of parchment paper between layers to prevent sticking. Avoid refrigerating, as this can dry out the dough and cause the coating to harden. If you must store them longer, freeze unfilled donuts in an airtight container for up to one month. Thaw at room temperature, then fill and coat as desired. For optimal freshness, always store away from direct sunlight or humidity, which can affect the glaze.
Can I make the dough in advance and freeze it?
Yes, the dough for blondie donuts can be prepared ahead and frozen. After the first rise, shape the dough into balls and place them on a parchment-lined tray. Freeze until firm, then transfer to an airtight container or freezer bag. When ready to use, thaw the dough overnight in the refrigerator, then let it rise at room temperature until doubled before frying. Freezing the dough allows for better time management without compromising texture. Ensure you label the container with the date to track freshness, as frozen dough is best used within one month.
How to prevent the donuts from absorbing too much oil
To ensure blondie donuts don’t absorb excess oil during frying, maintain the oil temperature between 320–329°F (160–165°C). Use a reliable thermometer to monitor the heat consistently, as oil that’s too cool can cause the dough to soak up oil instead of frying properly. Avoid overcrowding the fryer, which lowers the oil temperature. Ensure the dough has completed its second rise, as under-proofed dough can absorb more oil. Drain the donuts on a wire rack lined with paper towels immediately after frying to remove surface oil and keep them light and crisp.
Can I bake the blondie donuts instead of frying them?
While blondie donuts are traditionally fried for a light and airy texture, they can be baked as a healthier alternative. Preheat your oven to 375°F (190°C) and place the shaped dough balls on a parchment-lined baking sheet. Brush them lightly with melted butter to encourage browning. Bake for 12–15 minutes, or until golden. While baked donuts lack the same crisp exterior as fried ones, they still provide a soft and delicious base for fillings and coatings. Be sure to cool completely before filling with pastry cream and dipping in blondie chocolate.
What can I use if I don’t have pecan praline?
If you don’t have pecan praline for blondie donuts, there are several substitutes that still provide a nutty, caramelized topping. Try using almond praline, hazelnut spread, or a caramel sauce mixed with chopped pecans. For a homemade option, toast pecans and mix them with a caramel sauce made from sugar and cream. Another alternative is to use a nut butter, like almond or peanut butter, drizzled over the donuts. Each substitute adds a unique flavor while complementing the blondie chocolate glaze. Adjust the sweetness to your preference to balance the overall flavor.
Is there a dairy-free alternative for the pastry cream?
To make a dairy-free pastry cream for blondie donuts, substitute the milk with a non-dairy option like almond, soy, or oat milk. Use a dairy-free white chocolate alternative to replace blondie chocolate, or caramelize coconut cream with sugar for a rich, toffee-like flavor. Ensure the butter in the dough is replaced with plant-based butter, and check that the cream used for whipping is a non-dairy whipping cream. These adjustments will maintain the creaminess and flavor while making the recipe suitable for those avoiding dairy.
How to know when the oil is at the right temperature
The ideal frying temperature for blondie donuts is 320–329°F (160–165°C). Use a candy or deep-fry thermometer to monitor the oil, as consistent heat is essential for even cooking. If you don’t have a thermometer, test the oil by dropping in a small piece of dough—it should sizzle and rise to the surface within a few seconds without browning too quickly. Avoid overheating the oil, as it can cause the donuts to cook unevenly or burn on the outside while remaining raw inside. Adjust the heat as needed to maintain the proper range.
Can I make these blondie donuts gluten-free?
To make blondie donuts gluten-free, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Add a binding agent like xanthan gum if it’s not included in the blend, as this helps mimic the elasticity of gluten. Keep in mind that gluten-free dough may be stickier and more delicate, so handle it gently and consider using parchment paper for shaping and frying. Adjust the rise times slightly, as gluten-free dough may not double in size as predictably. The result will still be delicious, though the texture may differ slightly.
How long will the donuts stay fresh after frying?
Blondie donuts are best enjoyed the day they are made, as they lose their light, airy texture over time. If stored properly in an airtight container at room temperature, they can stay fresh for up to 24 hours. Avoid refrigeration, which can dry out the dough and cause the glaze to harden. If you need to keep them longer, freeze the unfilled donuts and thaw at room temperature before filling and glazing. Always store them away from humidity or heat, which can affect the texture and flavor of the chocolate and filling.
