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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).
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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.
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3
Scrape the dough into a greased container, cover and refrigerate overnight.
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4
Two hours before you want to roll the dough, remove it from the refrigerator to temper.
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5
Dump the dough onto a floured work surface and roll to 1/2-inch thick.
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6
Cut the donuts using a donut cutter and place on a tray with parchment paper that's been greased and floured.
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7
Cover with plastic wrap and let proof for 1 hour.
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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.
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9
Fry for 2 minutes per side.
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10
Drain on a wire rack or paper towels.
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11
For the butter crunch: First, make the toffee.
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12
Heat the butter, granulated sugar and salt in a nonreactive pan on medium-high heat, stirring constantly with a wooden spoon.
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13
Cook until deep golden or camel colored.
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14
Pour onto a silicone baking mat or sprayed parchment paper on a tray and let cool completely.
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15
It will be very hard and shatter if you tap it.
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16
Then, grind the toffee in a food processor with the toasted pecans.
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17
It should be uniformly finely ground.
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18
For the glaze: Whisk the milk and confectioners' sugar together until perfectly smooth.
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19
Strain to remove any lumps.
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20
To assemble: Dunk the cooled donuts in the glaze.
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21
Let it drain for 1 minute.
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22
Roll the donut in the butter crunch, making sure to completely cover all sides.
