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Not to mention that a caramel will inevitably suck the water out of the doughnut despite your best efforts.
I wonder if the best way to go might not be to make a crumb with a hard caramel ground up into bits, maybe with or without nuts. Glaze the doughnut then dip into the crumb - you'd still get the flavour and crunch of the caramel but in more manageable sizes.
Not to mention that a caramel will inevitably suck the water out of the doughnut despite your best efforts.
I wonder if the best way to go might not be to make a crumb with a hard caramel ground up into it bits, maybe with or without nuts. Glaze the doughnut then dip into the crumb - you'd still get the flavour and crunch of the caramel but in more manageable sizes.
By Laurentius,
