Salted Caramel Donuts

Salted Caramel Donuts // The Sugar Hit

 

Put salted caramel into a donut! Do it now, do it today! There is no time to waste before you get this into you face.

 

I’m sorry if that half-rhymed and sounded kinda Dr Seuss-y, but I feel like something which brings this much joy into life simply cannot be kept from the world for a second longer. SALTED CARAMEL STUFFED DONUTS FOR ALL! *tosses donuts to people on the street*

 

Salted Caramel Donuts // The Sugar Hit

 

Would you just look at that gooey lava flow of caramel? It’s nice and dark too – you definitely want to take the sugar to a point where it’s nice and dark, so it has some smokiness and mysteriousness to it. That’s when it plays perfectly with the salt.

 

The donuts themselves are a great, basic recipe. A little heavier than my usual favourite dough, because the salted caramel needs something that can stand up to it. And this tender, silky recipe does the job beautifully.

 

Salted Caramel Donuts // The Sugar Hit

 

This is one of those recipes that, for a long time, I didn’t think I should do. Too obvious, too ridiculous, too full on. And it is, totally obvious, totally ridiculous, incredibly full on flavour – but that’s freaking awesome.

 

These will disappear before your eyes. If I ever need to give a boost to the ol’ retirement fund, I’m going to set up a market stall selling these. I’ll make a freaking fortune.

 

xx Sarah.

 

Salted Caramel Donuts // The Sugar Hit

Salted Caramel Donuts
 
A simple, tender, spongy donut base, stuffed full of dark, smoky salted caramel.
Author:
Serves: 10
Ingredients
For the salted caramel:
  • 1 cup (225g) caster sugar (superfine sugar)
  • ½ cup (125ml) double cream (heavy cream)
  • ¾ stick (75g) butter
  • ½ to 1 tsp sea salt flakes
For the donuts:
  • 3 cups (450g) plain flour
  • 2 tbsp sugar
  • 1 pinch salt
  • 2 tsp dry active yeast
  • ⅓ cup (85ml) milk
  • 2 eggs
  • ½ stick (50g) butter, melted
  • oil, for frying (canola, grapeseed or vegetable oil work well)
  • caster sugar (superfine sugar) extra, for dusting
Instructions
  1. First, make the salted caramel. Place the sugar, along with a splash of water into a large saucepan. Place the pan over a medium heat, without stirring, until the sugar melts and begins to boil. Be very careful, as it is extremely hot, and make sure not to stir the pan.
  2. Cook the caramel until it becomes a nice dark amber colour - it may even give off a whisp of smoke, but only a tiny one. And then remove the pan from the heat, and very carefully add the cream and butter. It will bubble up and hiss and spit, but when it calms down, just gently stir until the butter melts. Place the pan back on the heat for 30 seconds, stir through the salt and then set aside to cool completely. Once the caramel is cool, place it in the fridge to chill.
  3. To make the dough, place all the ingredients into a bowl or a stand mixer fitted with the dough hook, and bring together into a dough. Knead by hand for at least 10 minutes or in the mixer for 5. It should be smooth, bouncy and not at all sticky. Place the dough into a bowl covered with plastic, and leave it for at least an hour or until doubled in size.
  4. When the dough is risen, pat it out to just under ½ an inch (1 cm) thick. Using a 2.5 inch (6cm) cutter, and place on a lightly floured baking sheet. Set aside to rise for another 30 minutes.
  5. When you're ready to fry, heat about 2 inches of oil in a deep, wide pan. A dutch oven is ideal. Bring the oil up to 350F/180C, and then carefully place 2 donuts into the oil at a time. Cook them for 2 minutes per side, and then set aside to drain on a rack.
  6. When the donuts are all done, and have cooled slightly, toss them generously on all sides in the extra sugar, and then leave them to cool completely.
  7. When then are completely cool, scrape the salted caramel into a piping bag fitted with a ⅛ inch (1/2cm) tip. Poke the tip into the top of each donut and squeeze until the donut bulges slightly. Keep going until all the donuts are filled and then see how long they last!

 

Salted Caramel Donuts // The Sugar Hit

42 Comments

  1. New plan. We start a market stall that alternates weekends between Brissie and Sydney. Deal.

    PS. I’m perfectly happy to be paid in donuts.

    • Dude, I actually started planning this before I realised that flights would be way too expensive. I may not be a genius.

  2. I feel like our douggnuts need to get married ?

  3. Couldn’t be happier you posted this today. I love a nice stuffed donut more than most things in life. They’re just so dang good! And the salted caramel in these makes them perfect!

  4. Hi, not sure if I’m missing something, but when do I add the salt to the caramel? Thanks!

    • Sorry, my bad! I left that step out – just stir it through the caramel after it’s finished cooking. I’ll update the instructions!
      xx
      Sarah

  5. Seriously?!?!?! what are you trying to do to us????

    FoodNerd x

  6. Holy smokes Sarah!

    Your donuts are amazeballs…I just can’t find the right words to describe what I’m feeling right now…specially in my stomach. lol.
    The pictures are so beautiful! I think i could stare at them for hours, but that would make me feel terribly hungry! :-p
    xoxo
    PS: I’ve just subscribed to your blog, don’t wanna miss any post!

  7. These looks craaaay cray sarah, but in the best way ever! Gotta pluck up some courage to make donuts!

  8. Yet another reason why I should be making doughnuts right now. This looks so good!

  9. Husband was looking over my shoulder as I opened this post, he immediately asked where he could get one ;D Genius as always!

  10. oh man – How do you think of this stuff? These look like little volcano cakes of goodness.

  11. I love dounuts and with caramel is yummmmi

  12. So, I don’t know if I missed something or what, but these turned out awful. The caramel was not that good (I’ve made caramel tons of times, but never with caster sugar; maybe that was the problem?) The dough never rose (perhaps there was a problem with my yeast but it has worked fine for other recipes), and frying at 350 resulted in burnt outsides and doughy insides (probably because I took them out after 1 minute when they were almost black). There was almost nothing salvageable about this recipe. I have been basking for years and never had such a massive fail :(

    • Kat, I’m so sorry, that’s terrible news. I’m especially surprised about the caramel because this is my go-to salted caramel recipe! What exactly was wrong with it? Yeast baking can be a pain, sometimes things need to rise for a really long time, and it can be very fickle. And as far as the frying goes, I’m totally intrigued! Were you using a thermometer to measure the temperature? And it was definitely 350F/180C? It could be that your thermometer is slightly off, have you tried calibrating it? I’ve tested that frying temperature a number of times and it always works for me, so I’m super bummed that I failed you on this one. Nothing makes me feel worse than thinking of your wasted time and ingredients. I’m so sorry!

  13. They look beautiful!!!

  14. you didn’t think you should do?!!! Well, we are so glad you did. Damn. love these donuts!!

  15. I will make these asap! If you don’t mind me asking, what fonts did you use for the Graphic?

    • Hi Kristin,
      The ‘Salted Caramel’ is in Thirsty Script, and then ‘Donuts’ is in Governor, both were free online and I don’t mind you asking at all!
      xx
      Sarah

  16. ffreakin amazing! give me a plate full pls!

  17. I’ll take a dozen please :) The world would be a better place with more of these doughnuts.

  18. Shut your mouth, there is NOTHING ridiculous about salted caramel-stuffed doughnuts! Now the only question is, which international food personality is going to steal THIS recipe from you??

  19. These look seriously amazing, I really cant wait to make them however I have never made donuts before, would it be better if I tried a more simple recipe first or are all donut recipes a little tricky?

    • Making yeast donuts isn’t that tricky, provided you’re comfortable making yeast dough and deep frying. If you haven’t tried both of those things yet, then I would suggest having a go at a batch of cinnamon buns, or deep frying something simpler (like my churros, or ricotta fritters first, so that you’re totally comfortable and know what to expect!

  20. I made these last night and brought them into my office this morning (I bake so people will turn a blind eye to my goofing off at work). I thought the recipe was easy to follow and I really enjoyed making the donuts (I don’t know why everyone is so afraid of deep frying). They turned out well, but I am getting comments that the caramel was slightly too salty. However, what I added to the recipe was closer to 1 full TSP than 1/2 a TSP. I will definitely try this again with the smaller amount of salt. Anyway, I’m glad I found your site and I plan on making more of your recipes in the future. Thanks!

    • That’s fantastic! So glad you liked them Peter – I approve of a very salty caramel, so I bet it was perfect. And when I worked in an office I used to bake for the exact same reason.

  21. Hi Sarah, is double cream just thickened cream? Or are they totally two different creams?

    • Thickened cream, lovely! Just thickened cream.

      • Thankya!!

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