Salted Caramel Doughnuts
Who does not love doughnuts they are so flipping good, they have been a favourite of mine since I was a child. There was nothing worse than being dragged to town by my mum on a Saturday morning to do some shopping or get the Sunday meat but there always was a plus point as my mum would buy a bag of doughnuts from the Danes bakery inside the Spaights shopping centre. It was back home on the bus to enjoy them, and god they were always good, especially the plain white iced ones, gorgeous.
This weekend I made doughnuts for the first time because of a request I received from a friend of mine in work Jen, in fact you can check out her photography page here just to get the plug in! For weeks Jen has been telling me that I should make some doughnuts and fill them with caramel. I even think she wants to copyright this idea, as caramel filled doughnuts are pretty much unheard of. Anyhow I finally obliged this Sunday and used Paul Hollywood's doughnut recipe, and I am fairly happy with them above. I have to say I like the caramel idea as it produces a tasty doughnut.
Ingredients ( Derived from Paul Hollywood's doughnut recipe )
500g strong white flour
50g caster sugar
40g unsalted butter
2 large eggs
14g sachets instant yeast
150ml warm milk
1/2 tsp Fleur De Sel
250g caster sugar
125ml double cream
60g butter, diced
- To make the dough place all ingredients into a large bowl holding back 33ml of water.
- Stir with your hands until a dough is formed.
- Slowly add the remaining water and knead the dough in the bowl for four minutes.
- Tip dough onto a lightly floured surface and knead well for 10 minutes, until the dough is smooth and elastic.
- Place the dough into a clean bowl, cover with a damp tea towel and leave to rise for an hour.
- Tip the dough out onto a very lightly floured surface, and knock it back by kneading it a few times.
- Divide the dough into 10 equal portions and shape each portion into a ball.
- Place all balls onto a floured baking tray and allow to rise for an hour.
- Preheat a deep fat fryer, filled with sunflower oil, to 180C/350F.
- Lower each doughnut into the fryer, cooking each side for about five minutes or until golden brown. Remove the doughnuts from the oil with a slotted spoon and immediately roll in caster sugar so that the hot fat makes the sugar stick to the sides.
- Set aside and leave to cool.
- When completely cool, using a small, sharp, knife make a cut into the side of the doughnut, reaching to the centre.
1. In a saucepan, bring the sugar and water to a boil.
2. Cook without stirring until the mixture turns golden brown.
3. Remove from the heat and gradually add the cream and salt.
4. Beware of splashing. Bring to a boil and simmer until the caramel is smooth.
5. Add the butter and stir until melted.
6. Transfer to a bowl and let cool completely.
Filling the doughnuts
1. With a piping bag pipe the cooled caramel in to the doughnuts and serve!
Thanks for reading