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Salted Caramel Donuts
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Calories:
Author:
Matt Dobson
Ingredients
Salted Caramel
1
cup
brown sugar
200gm
1
cup
cream
250ml gm
1/2
stick butter
60g
½ - 1
tsp
sea salt flakes
Donuts
3
cups
plain flour
450g
2
tbsp
sugar
1
pinch salt
2
tsp
dry active yeast
1/2
cup
lukewarm milk
120ml gm
1
tsp
vanilla paste
2
eggs
½
stick butter
melted, 50g
oil for frying
caster sugar for dusting
superfine sugar
Instructions
First
Combine the milk and yeast in a jug and allow to sit in a warm spot for at least 5 minutes.
Thermomix Caramel
Add all the caramel ingredients to the TM. Make sure to avoid getting the sugar on the blades. 15min/110degrees/speed. MC Out.
Pour the sauce into a heat proof jug.
Refrigerate and reserve for later. It will need to be completely cold to pipe.
Stove Top Caramel - BEST METHOD FOR A THICK CARAMEL
Add the sugar and cream to a saucepan over a low heat.
Stir the mixture until the sugar has completely dissolved.
Increase the heat and allow the sauce to simmer without stirring for 5 minutes.
Add the butter and stir to combine.
Remove from the heat.
Refrigerate and reserve for later. It will need to be completely cold to pipe.
Thermomix Dough
Add the flour, butter, vanilla, sugar, egg and salt to the TM bowl. Pour the milky yeast over the dry ingredients in the TM bowl. 3min/knead
Bread Machine Dough
Add the flour, butter, vanilla, sugar, salt, egg and frothy milk mixture to the breadmaker.
Set on dough cycle.
Hand Method Dough
Add the flour, salt and sugar to a large bowl.
Add the wet ingredients (yeast milk, egg, butter and vanilla) to a jug and stir to combine.
Make a well in the centre of the flour add the liquids slowly and incorporate until combined.
Once combined knead for 5 minutes until a shiny elastic dough forms.
Grease a large bowl with oil.
Proofing the Dough
Once you have your dough add it to a large, oiled bowl.
Cover the bowl with a clean tea towel.
Place the dough in a warm place for one hour to proof. The dough should nearly double in size.
Remove the dough from the bowl and kneed it by hand for a minute or so.
Roll the dough lightly so that its about 1/2i inch or 1 1/2 cm thick.
Use a cookie cutter to cut rounds.
Place the circles of dough on baking paper and cover with a tea towel.
Leave them to double in size.
Cooking
Preheat oil in a deep heavy based saucepan or a deep fryer. The oil should be at least 2 inches (5cm deep)
Bring the oil to 350F/180C, and then add 2 donuts at a time to the oil.
Cook the donuts for 2 minutes per side or until golden.
Set them aside on absorbent paper to while you cook the rest.
Once the donuts have cooled dust them with the icing sugar (powdered sugar).
Add the cooled caramel to a piping bag with a filling nozzel.
Put the piping tip into the top of each donut.
Pipe the caramel into the donut until the donut starts to look a little puffy.
Enjoy