Salted caramel ring doughnuts - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the doughnuts
- 500 g Self-raising white flour
- 1 tsp Baking powder
- 90 g Unrefined golden caster sugar
- 2 Egg(s) (free range) medium
- 2 tbsp Sunflower oil
- 200 ml Milk (whole)
- Vegetable oil for frying
For the salted caramel sauce
- 110 g Unrefined dark muscovado sugar
- 110 g Butter (salted)
- ½ tsp Sea salt
- 175 ml Double cream
To decorate
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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
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2
Bring this to the boil and simmer for 3 minutes until thick. Chill in the fridge for at least 2 hours.
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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
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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)
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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.
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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
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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.