For the donuts:
- half cup (113g) butter
- one cup (200g) Redpath Granulated Sugar
- one C. half tsp (5 mL) pure vanilla extract
- three eggs
- one C. two tbsp (fifteen ml) heavy cream
- three cups (three hundred seventy five g) all-purpose flour, preferably unbleached
- 1 C. 2 tbsp (eighteen g) baking powder
- a quarter tsp. (two g) salt
- half cup (125ml) milk
- grapeseed oil (for frying)
For the fudge frosting:
- 1 ½ cups (three hundred twenty six g) Redpath Dark Brown Sugar, packed
- ¾ cup (188 mL) heavy cream
- one C. 2 tbsp (14 g) butter
- Sea salt flakes
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and Redpath Granulated Sugar until the texture becomes smooth and the color is pale, about two minutes. Adding vanilla extract and mix to well combined.
Adding eggs one at a time, make sure each one is well before adding the next. Increase speed to maximum power and whip until stiff peaks form, about four minutes.
Adding heavy cream and mix to well combined.
In bowl, whisk together flour, baking powder also salt.
Add one-third of the dry ingredients to the batter and mix on low speed until just combined. Pour in half milk and mix on low speed to just mixed. Repeat the process with the rest of the dry and wet ingredients. Do not overmix.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or, ideally, overnight).
Once dough has rested, remove it from fridge. Take about a sixth of the dough and roll it into a rope about half inch thick. Cut into six-inch-long pieces and form circles by joining the ends of each piece. Repeat process with rest dough. Placing donuts on prepare baking sheet.
In a saucepan or heavy-bottomed pan, pour about 2 inches of grapeseed oil. Heat the oil slowly until it reaches three hundred sixty five °F (185°C), the ideal temperature for frying the dough (at too low a temperature, the donuts will become impregnated with oil, whereas they burn if it is too high). slide the donuts into hot oil. Fry only three or three donuts at a time, as they cook quickly. As soon as the edges begin to brown, turn the donuts using a fork or tongs to brown the other side (for less than 1 minute). Remove the donuts from the oil and place them on the paper towel to remove excess oil.
For the icing:
In a small saucepan, heat the Redpath Dark Brown Sugar, heavy cream and butter over medium heat. Stir until sugar and butter have melted and texture is smooth. Bring to a boil then reduce heat to medium-low and simmer for five minutes, stirring occasionally.
Glaze the donuts with a spoon or by dipping the tops of the cooled donuts in the frosting. Carefully place glazed donuts on wire rack until glaze is set. Sprinkle donuts with sea salt flakes, if desired.