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:

Equipment:

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