Caramel Pretzel Doughnuts

Ingredients

• 0.3 cup butter 
• 0.7 cup brown sugar packed
• 0.3 cup milk 
• 2 tablespoons granulated sugar 
• 0.7 cup milk 
• 1 teaspoon vanilla 
• 1  eggs 
• 2 tablespoons butter melted
• 0.5 cup powdered sugar 
• 1 cup pretzel twists 
• 0.3 cup coconut flakes flaked
• 2 cups frangelico 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• wire rack
• toothpicks
• ziploc bags

Directions

1. Heat oven to 425°F. 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.