Salted caramel ring doughnuts
2 Reviews
About the bake
Salted caramel fan? You'll love our salted caramel ring doughnuts recipe. In just half an hour, you'll have 12 delicious dooughnuts. So just follow these 7 easy steps to an indulgent homemade treat.
Once you've mastered how to make doughnuts, you should try making your very own doughnut wall!
Ingredients
For the doughnuts
- 500gAllinson's Self Raising Flour
- 1 tspBaking powder
- 90gBillington's Unrefined Golden Caster Sugar
- 2Egg(s) (free range) (medium)
- 2 tbspSunflower oil
- 200mlMilk (whole)
- Vegetable oil (for frying)
For the salted caramel sauce
- 110gUnrefined dark muscovado sugar
- 110gButter (salted)
- 0.5 tspSea salt
- 175mlDouble cream
To decorate
- Sea salt
Method
Step 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.
Step 2
Bring this to the boil and simmer for 3 minutes until thick. Chill in the fridge for at least 2 hours.
Step 3
For the doughnuts, sift together the flour and baking powder into a bowl and stir in the sugar.
Step 4
Beat together the eggs, oil and milk then add to the dry ingredients. Mix together until a smooth dough forms.
Step 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.
Step 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.
Step 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.