Pssst! These donuts have an extra kick to them! They’re booooz-ay and double dipped in whisk-ay.
Pssst again! I don’t even like booze. Not even the tiniest bit. The taste completely throws me off. I’ve decided that I rather save the calories for my daily chocolate quota. Which by the way is limitless, if you must know :P
If there is one thing I do know though, is that other people LOVE booze. The idea for whisky caramel donuts came into my head one day and I just couldn’t shake it. Heck, I didn’t even know what whisky tasted like but I had an inkling that it would pair well with caramel.
Weeks went by as I tried to figure out how to incorporate whisky into caramel and caramel into donuts. I made my first ever trip to the liquor store. Left with a bottle of whisky and baileys (foreshadow of what’s to come!) and whipped these up in about 3 hours. No joke, these donuts are that easy to make.
Boozey + easy. What a combo :P This could be dangerous, you’ve been warned!
So what’s so great about these donuts?
Uh, #1 reason: booze, duh.
#2, my parents actually gave these a thumbs up, which was SHOCKING. They are the pickiest people and they never like anything that I make.
#3, these donuts were first dipped in a whisky vanilla glaze, then a whisky caramel glaze then drizzled with whisky caramel. Triple. Threat.
The only thing I would change is the donut. I wasn’t a huge fan of the texture, it came out much more dense than I expected. For a recipe that calls for both yeast and baking powder, I was expecting something more light and fluffy. Oh, and I also made the mistake of using heavy cream instead of milk for the glazes. I wanted a richer flavour but failed to realize that heavy cream won’t allow the glaze to set. So if you’re fine with a runnier (but more flavourful!) glaze go ahead and use heavy cream. But if you like your glaze and set and kinda form a crust on top, then I would suggest using milk.
Psst again! Are you still here? (Sure hope I’m not talking to empty space again :P)
On the day I launched my new blog, the found of Mint to Inspire contacted me and asked whether I would like to join her website as a contributor. Mint to Inspire is a new up and coming website that focuses on beauty, wedding and lifestyle topics. The way I think of it, it’s like a Pinterest in blog format.
I was skeptical at first, not because she didn’t seem credible. But I was unsure if I would be a good contributor, so I gave it some thought for a couple of days before finally saying YES. Can’t help but be a Yes-woman, I love doing new things that help me grow professionally.
Last week, I attended the launch party that took place in Surrey. I didn’t know my way there so I was picked up by someone. I know, I know, this is the “stranger danger” moment that my parents have warned me about since I was 5: don’t get into strangers cars! Welp, broke that rule twice in my life and haven’t been kidnapped :)
I had SUCH A GREAT TIME. I can’t even express how inspired I felt. There were so many people there, each person worked hard to carve a name for themselves in the industry and specialized in their own way. I met photographers, wedding planners, make-up artists and even someone who makes knits to keep your teapots warm!! I felt so honoured to be a part of it all. It was great to connect with local talents, I now have a new community of people that I can resonate with.
- 2 tsp active dry yeast
- 2 tbsp warm water
- 2 cups AP flour
- 1¼ cups sugar
- 1½ tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 cup sour cream, full fat
- ¼ cup unsalted butter, melted
- 2 tsp vanilla bean paste (or pure vanilla extract)
- 2 cups sugar
- ¼ cup unsalted butter
- ¾ tsp salt
- 1⅓ cup heavy cream
- 3 tsp whisky
- ½ cup unsalted butter
- 2 cups powdered sugar, sifted
- 6 tbsp heavy cream
- 1 tsp whole milk
- 2 tsp vanilla bean paste (or vanilla extract)
- 3 tsp whisky
- ½ vanilla glaze
- ⅓ cup whisky caramel sauce
- Preheat oven to 350°F.
- In a small bowl, sprinkle the yeast over the warm water and set aside.
- In a medium mixing bowl, sift together flour, sugar, baking powder and salt.
- In another bowl, whisk the eggs, sour cream, melted butter, vanilla paste, and yeast mixture until well combined.
- Pour the liquid ingredients into the dry ingredients and stir until completely incorporated.
- Transfer the batter to a disposable piping bag and pipe into donut pan.
- Bake the doughnuts until puffed and golden, about 12 minutes.
- Remove from the oven and cool the doughnuts completely.
- Over medium heat, slowly add sugar to a pot and melt it little by little until you reach an amber colour.
- Throw in the butter and heat until all butter is melted. Stir to combine.
- Add salt and stir
- Slowly drizzle in heavy cream. The mixture will splatter and rise in volume, a little frightening at first but you'll be ok!
- When caramel has cooled down, add in whisky
- Melt butter in a large bowl in the microwave
- Stir in SIFTED powdered sugar until you reach a smooth paste consistency
- Mix in heavy cream and milk until you get a smooth liquid
- Add vanilla bean paste and whisky to taste
- Divide vanilla glaze in half and pour in about ⅓ cup of the caramel SAUCE, stir until combined
- Dip one side of the donut into the whisky vanilla glaze
- Flip over and dip other side of donut into whisky caramel glaze
- Place, vanilla side down, on a baking sheet
- Sprinkle with chopped peanuts
- Drizzle with whisky caramel sauce