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32Total Time
20Prep Time
12Bake Time
A little effort

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!

32Total Time
20Prep Time
12Bake Time
A little effort


  1. 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.

  2. Step 2:

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

  3. Step 3:

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

  4. Step 4:

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

  5. 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.

  6. 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.

  7. 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.


  • For the doughnuts

    • 500g Allinson's Self Raising Flour
    • 1 tsp Baking powder
    • 90g Billington's Unrefined Golden Caster Sugar
    • 2 Egg(s) (free range) (medium)
    • 2 tbsp Sunflower oil
    • 200ml Milk (whole)
    •  Vegetable oil (for frying)
  • For the salted caramel sauce

    • 110g Unrefined dark muscovado sugar
    • 110g Butter (salted)
    • 0.5 tsp Sea salt
    • 175ml Double cream
  • To decorate

    •  Sea salt

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