Butter Pecan Donuts

Directions

1. 1
   For the donuts: Add the yeast, granulated sugar, milk, flour, salt, eggs, egg yolks and shortening to a mixing bowl (in the order listed).
2. 2
   Mix on low speed with a dough hook attachment until the dough is very smooth and elastic and makes a slapping sound against the sides of the bowl, 25 to 30 minutes.
3. 3
   Scrape the dough into a greased container, cover and refrigerate overnight.
4. 4
   Two hours before you want to roll the dough, remove it from the refrigerator to temper.
5. 5
   Dump the dough onto a floured work surface and roll to 1/2-inch thick.
6. 6
   Cut the donuts using a donut cutter and place on a tray with parchment paper that's been greased and floured.
7. 7
   Cover with plastic wrap and let proof for 1 hour.
8. 8
   Turn on your deep fryer to 325 degrees F. When they are ready to fry, the donuts will be very light and airy feeling; they should barely hold their shape when handled.
9. 9
   Fry for 2 minutes per side.
10. 10
    Drain on a wire rack or paper towels.
11. 11
    For the butter crunch: First, make the toffee.
12. 12
    Heat the butter, granulated sugar and salt in a nonreactive pan on medium-high heat, stirring constantly with a wooden spoon.
13. 13
    Cook until deep golden or camel colored.
14. 14
    Pour onto a silicone baking mat or sprayed parchment paper on a tray and let cool completely.
15. 15
    It will be very hard and shatter if you tap it.
16. 16
    Then, grind the toffee in a food processor with the toasted pecans.
17. 17
    It should be uniformly finely ground.
18. 18
    For the glaze: Whisk the milk and confectioners' sugar together until perfectly smooth.
19. 19
    Strain to remove any lumps.
20. 20
    To assemble: Dunk the cooled donuts in the glaze.
21. 21
    Let it drain for 1 minute.
22. 22
    Roll the donut in the butter crunch, making sure to completely cover all sides.