Cinnamon Salted Caramel Doughnuts!
Delicious and Homemade Cinnamon Salted Caramel Doughnuts that everyone will LOVE!
Course: Treats
Cuisine: Doughnuts
Keyword: Caramel, Doughnuts, Salted Caramel
Servings: 15 Doughnuts
Calories: 236 kcal
Author: Jane's Patisserie
Ingredients
- Doughnut Dough
- 75 ml Water
- 75 ml Whole Milk
- 500 g Strong White Bread Flour
- 75 g Caster Sugar
- 14 g Dried Active Yeast
- 1 tsp Ground Cinnamon
- 4 Medium Eggs
- 1 tsp Salt
- 125 g Unsalted Butter (room temp)
- Filling/Extras
- 2 litres Sunflower Oil
- 300 g Caster Sugar
2 tsp Ground Cinnamon
Salted Caramel Sauce
Metric - US Measurements
Instructions
For The Dough
- Add your Water, Milk, Flour, Sugar, Yeast, Eggs, and Salt into a bowl, and mix together with a paddle attachment for 5 minutes on a low-medium speed. I used my Kitchenaid!
- Once this has been done, mix in the butter a little at a time (which is why it must be soft/room temperature). I keep the mixer going, and just add in 1tsp of butter roughly at a time.
- Once all the butter is in, keep mixing for another 5-8 minutes until the dough is lovely, smooth and springs back when prodded (like bread dough would). It will be quite sticky!
- Leave the dough to rise for 1-2 hours, or until doubled in size. Cover your bowl with clingfilm or a clean tea-towel!
- Once it has doubled in size, take it out of the bowl, and briefly knead to "knock it back", and add to a new bowl, and cover with cling film. Leave in the fridge overnight to rise slowly!
- The next day, shape into ball shapes. I weigh the dough, and then split evenly so I know that the doughnuts will take the same time to cook. Mine were 65g each!
- Roll the doughnuts lightly between your hands, or on the surface, to get a round shape.
- Put the doughnuts quite spread apart onto a lined and floured tray, and leave to rise again for an 3-4 hours - the dough will be cold so it might take longer to rise!
- Once risen, pour your oil into a large pan, and heat to about 180C (this can be a bit of trial and error, if you don't have a thermometer)
- Carefully lower your doughnuts into the oil, without burning yourself, and fry each one each side for about 2-3 minutes. Handle the doughnuts as little as possible! (I usually have each doughnut on it's own small bit of parchment and tip it in and remove the paper)
- If your doughnuts are browning extremely quickly and burning, the oil is probably too hot. Lower it slightly and try again!
- Carefully turn each doughnut over and fry again on the other side (and you should get the classic white ring in the middle!
- Once fried, remove carefully and toss each doughnut in caster sugar mixed with the cinnamon (easier to do this in a large bowl)
- Once the doughnuts have been cooked through, and tossed in the sugar, fill your doughnuts by adding a salted caramel sauce (I use Carnations Caramel with 1tsp sea salt added in) to a piping bag, snipping off the end, and inserting into the side of the doughnut.
- Store with the hole upwards, so it doesn't get too messy!
Recipe Notes
- I have tried to explain this as best as I can - read through all the above text first if this is your first time making them!
- They usually last 2 days after making!
- I used dried active yeast, but if you can get fresh yeast (usually you can ask bakeries for it, and it should be free), and it is better!
- You can fill with pretty much anything you want!
- I use Carnations Caramel tin mixed with 1tsp Sea Salt for my Caramel Sauce - it's a good thickness!
- The cinnamon is optional, but gives a WONDERFUL flavour!
- Inspired by a BBCGoodFood Recipe!
- read more please visit:www.janespatisserie.com
Nutrition Facts
Cinnamon Salted Caramel Doughnuts!
Amount Per Serving
Calories 236 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 66mg 22%
Sodium 188mg 8%
Potassium 60mg 2%
Total Carbohydrates 31g 10%
Sugars 5g
Protein 6g 12%
Vitamin A 6%
Calcium 2.1%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.
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