Preparation: 25 minutes
Cooking: 10 minutes
Rest: 35 minutes
Servings: 8 sandwich donuts

Ingredients :

- 2 liters (8 cups) canola oil (for frying)
- 1 liter (4 cups) French vanilla ice cream
- 125 ml (1/2 cup) CARAMELS FAA original caramel

For the donuts:

- 180 ml (3/4 cup) of lukewarm water
- 10 ml (2 tsp) of instant rapid-rise yeast or 1 sachet of 8 g
- 5 ml (1 tsp) sugar
- 5 ml (1 tsp) vanilla extract
- 430 ml (1 3/4 cups) all-purpose flour
- 2.5 ml (1/2 tsp) salt
- 1 egg yolk

Preparation :

1. In a bowl, mix the water with the yeast, sugar and vanilla. Let stand for 5 minutes.

2. In another bowl, mix the flour with the salt.

3. Add the yeast mixture and egg yolk to the dry ingredients and stir until a ball of dough forms.

4. On a lightly floured work surface, place the ball of dough and knead for 5 minutes, until the dough becomes smooth.

5. Lightly oil a large bowl, then place the dough in it. Cover with a damp cloth and let rest for 30 minutes to 1 hour at room temperature, until the dough has doubled in volume.

6. When ready to cook, heat oil in a deep fryer or large saucepan until it registers 375°F (190°C) on a cooking thermometer. If using a saucepan, monitor cooking carefully to prevent oil from overheating and catching fire.

7. On a lightly floured work surface, roll out the dough to a thickness of 1 cm (1/2 in). Using a donut cutter, cut out eight donuts from the dough. If necessary, roll out the dough scraps to form additional donuts.

8. Fry a few doughnuts at a time for 2 to 3 minutes on each side, until lightly browned. Drain and place on paper towels. Let cool.

10. Cut the donuts in half horizontally. Spread the ice cream over half of the donut halves. Top with the remaining donut halves.

11. Cover the sandwich donuts with caramel.