Caramel Pretzel Doughnuts
Caramel Pretzel Doughnuts is a lacto ovo vegetarian recipe with 12 servings. One portion of this dish contains roughly 2g of protein, 9g of fat, and a total of 174 calories. For 24 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. It works best as a side dish, and is done in approximately 45 minutes. 29 people have tried and liked this recipe. A mixture of pretzel twists, granulated sugar, egg, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by BettyCrocker.com. With a spoonacular score of 5%, this dish is improvable. If you like this recipe, take a look at these similar recipes: Caramel Bananas and Doughnuts, Caramel Apple Doughnuts, and Apple Cider Doughnuts with Salted Caramel.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
2/3 cup packed brown sugar
1/3 cup butter or margarine
2 tablespoons butter, melted
1/3 cup flaked coconut
1 egg
2 tablespoons granulated sugar
1/4 cup milk
2/3 cup milk
1/2 cup powdered sugar
1 cup small pretzel twists, broken
1 teaspoon vanilla
2 cups Original mix
Equipment:
sauce pan
oven
frying pan
ziploc bags
bowl
wire rack
toothpicks
whisk
Cooking instruction summary:
1 Heat oven to 425F. Spray doughnut pan with cooking spray. In 2-quart saucepan, melt 1/3 cup butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Stir in 3 tablespoons of the milk; return to boiling. Remove from heat; cool to room temperature. 2 Meanwhile, in medium bowl, stir Bisquick mix, granulated sugar, 2/3 cup milk, the vanilla and egg until blended. Stir in melted butter. Spoon batter into resealable food-storage plastic bag; seal bag. Cut off small corner of bag; squeeze bag to pipe batter into pan, using about 1/4 cup for each doughnut. 3 Bake 7 to 9 minutes or until toothpick inserted near center comes out clean. Immediately remove doughnuts from pan to cooling rack; cool completely. 4 Gradually beat powdered sugar into brown sugar mixture with whisk until smooth, adding remaining 1 tablespoon milk if needed. Glaze doughnuts; sprinkle with pretzels and coconut.
Step by step:
1. Heat oven to 425F. Spray doughnut pan with cooking spray. In 2-quart saucepan, melt 1/3 cup butter over medium heat. Stir in brown sugar.
2. Heat to boiling, stirring constantly. Stir in 3 tablespoons of the milk; return to boiling.
3. Remove from heat; cool to room temperature.
4. Meanwhile, in medium bowl, stir Bisquick mix, granulated sugar, 2/3 cup milk, the vanilla and egg until blended. Stir in melted butter. Spoon batter into resealable food-storage plastic bag; seal bag.
5. Cut off small corner of bag; squeeze bag to pipe batter into pan, using about 1/4 cup for each doughnut.
6. Bake 7 to 9 minutes or until toothpick inserted near center comes out clean. Immediately remove doughnuts from pan to cooling rack; cool completely.
7. Gradually beat powdered sugar into brown sugar mixture with whisk until smooth, adding remaining 1 tablespoon milk if needed. Glaze doughnuts; sprinkle with pretzels and coconut.
Nutrition Information:
covered percent of daily need
