Doughnut Croquembouche

Doughnut Croquembouche

Bite-sized cake doughnuts but make them into a croquembouche. It's common to see the classic French croquembouche built with a pile of cream puffs bound together with threads of caramel. Today, we're doing things differently with some more commonly eaten bite-size items.

Whether it's brunch, holiday celebrations, or simply entertaining friends and family just because a croquembouche is magical, however, in execution, it can appear overwhelming. Luckily, we've got you covered. Doughnut holes help make the entire process easier. There are no countless hours spent filling cream puffs. Instead, save the sugar spinning and drizzle the whole thing in a simple brown sugar sauce. And, should the occasion ring itself true and if you're feeling festive, wrap a strand of thin lights around the croquembouche..

Imperial Sugar sponsors this post. However, all opinions and suggestions are my own. Thank you for checking out this recipe.

Partner note: When it comes to baking, everything has to be just right, including the right level of sweetness. With Imperial Sugar, I know I'm using the highest and most refined quality raw cane sugar grown. Their sugar has stood the test of time with no synthetic flavors, colors, fragrances, preservatives, or artificial ingredients.

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Ingredients

For the Doughnuts:

• 2 eggs
• 1 c. Imperial Sugar granulated sugar
• 3 Tbsp. soft shortening
• 2 tsp. grated lemon rind
• 1 c. milk, room temperature
• 3¼ c. all-purpose flour
• 4½ tsp. baking powder
• 1 tsp. salt
• canola oil for frying

For the Brown Sugar Sauce:

• 1 c. Imperial Sugar light brown sugar
• ½ c. salted butter
• ¼ c. whole milk

To decorate:

• Imperial Sugar confectioners powdered sugar

Instructions

To make the doughnuts:

1. In a large mixing bowl, beat eggs.

2. Add sugar, shortening, and grated lemon rind; beat until well mixed. Stir in milk.

3. Combine remaining dry ingredients and blend into first mixture, stirring well.

4. Place three inches of cooking oil in a deep saucepan and slowly heat to 370°F.

5. Drop dough by heaping teaspoons into hot oil. For more rounded doughnuts, try a cookie scoop.

6. Push dough from spoon with a small rubber scraper or another spoon. Do not put too many in the pan at the same time.

7. Use a slotted spoon to turn balls until golden brown on all sides (about three minutes).

8. Lift from oil with slotted spoon and drain a moment over the pan.

9. Place on paper towels to drain well. Allow to cool.

To make the sauce:

1. Combine brown sugar, butter, and milk in a medium saucepan; stir until mixed well.

2. Bring to a boil over medium-high heat, and cook, stirring often until sugar is dissolved, about 2-3 minutes.

3. Remove from heat and set aside.

To assemble:

1. To build your croquembouche base, dip one side of the doughnut into the sauce; and place on the edge of the plate with sauce-side down. Repeat with additional doughnuts forming a circle base. Continue dipping doughnuts into the sauce, building on top of the tower in smaller circles until the tower is complete.

2. Sprinkle with powdered sugar to decorate.

3. Serve immediately or at room temperature.