We cannot stop making (and eating) these salted caramel doughnuts. These little morsels of deliciousness are the perfect treat for any day ending in a “y”.
Recipe and styling by Sarah Dall
Photograph by Christoph Heierli
Salted caramel doughnuts
- 20g active dry yeast
- 250ml (1 cup) craft beer, at room temperature
- 30g castor sugar
- 100g butter, melted
- 500g cake flour
- 3 large eggs
- canola oil, for deep-frying
SALTED CARAMEL (MAKES 700ML)
- 200ml golden syrup
- 150g butter
- 150g demerara sugar
- 150g castor sugar
- 250ml (1 cup) double-thick cream
- 20g Maldon sea salt
- various coloured salts, to serve
Place the yeast, beer and sugar in a jug and set aside to let the yeast activate, 5 – 10 minutes. The mixture will start to foam.
Place the melted butter, flour and eggs in a large mixing bowl. Add the yeast mixture and knead to form a soft dough. You can do this in an electric mixer using the dough hook or by hand. Knead by hand for 15 minutes or for 5 minutes in the mixer.
Place the dough in an oiled glass bowl and cover with plastic wrap. Set aside in a warm place to rise. After 30 – 40 minutes the dough should have doubled in size.
Knead the dough back into a ball and roll out on a floured work surface until the dough is about 1cm thick. Cut out 8cm rounds with a doughnut cutter. You can also use a round cutter and use a smaller cutter to cut out centres. Cover with a tea towel and leave to rise, 20 – 30 minutes.
For the salted caramel, place the syrup, butter and sugars in a small pot over medium-high heat and bring to a boil. Remove from heat and add the cream and salt. Return to heat and simmer, 2 – 3 minutes. Pour into a container and refrigerate until thickened.
To cook the doughnuts, heat the oil in a deep-fryer or medium pot to 180°C and drop a small piece of dough into the oil to test. Cook the doughnuts until golden and cooked through, about 1 minute on each side. Drain on paper towel.
Dip one side of the doughnuts in salted caramel and serve warm, sprinkled with various coloured salts.