Salted caramel ring doughnuts - recipe

Salted caramel ring doughnuts

  • Prepare

  • Serves

  • Cook

  • Skill



For the doughnuts

For the salted caramel sauce

To decorate

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  1. 1

    To make the caramel sauce, place the sugar, butter and salt in a saucepan and heat until the sugar has melted then add the cream and stir through.

    For this step you'll need:

    • 110g Unrefined dark muscovado sugar
    • 110g Butter (salted)
    • Sea salt
    • 175ml Double cream
  2. 2

    Bring this to the boil and simmer for 3 minutes until thick. Chill in the fridge for at least 2 hours.

  3. 3

    For the doughnuts, sift together the flour and baking powder into a bowl and stir in the sugar.

    For this step you'll need:

    • 500g Self-raising white flour
    • 1tsp Baking powder
    • 90g Unrefined golden caster sugar
  4. 4

    Beat together the eggs, oil and milk then add to the dry ingredients. Mix together until a smooth dough forms.

    For this step you'll need:

    • 2 Egg(s) (free range) medium
    • 2 tbsp Sunflower oil
    • 200ml Milk (whole)
  5. 5

    Turn the dough onto a lightly floured surface and roll out to about 1cm thickness. Cut circles out of the dough using a floured cutter, then use a smaller cutter to cut out the centres.

  6. 6

    In a deep saucepan heat some vegetable oil to about 170°C then fry the doughnuts 2-3 at a time by carefully placing in the oil for 3-4 minutes until they are golden brown on the bottom. Then turn them over and cook for a further 2-3 minutes until golden in colour and cooked through.

    For this step you'll need:

    • Vegetable oil for frying
  7. 7

    Drain on kitchen paper. Finish the doughnuts by pouring over the caramel sauce and sprinkle over some flakes a sea salt. Eat on the same day or keep in an airtight container and consume within 1-2 days.

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