Salted Caramel Cinnamon Doughnuts

Making doughnuts requires some patience and a little dedication. They aren’t technically complicated, but you do need to have time on your hands to give them the love and attention they deserve. They’re also best eaten fresh on the day they’re made so factor that into your timings too.

There’s one bit of equipment which I think is essential for making doughnuts and that’s having a thermometer to measuring the temperature of the oil when you’re frying – if it’s too hot they will be fully cooked on the outside and sticky and raw on the inside. I had this problem the first time I made them, so I think it’s worth investing a few pounds to avoid that happening to you.

If you’re kneading the dough by hand then a dough scraper will also make your life easier. It’s one of those things that I didn’t have for years and then as soon as I bought one I cursed myself for not getting one sooner. This is also helpful for getting them gently into the oil.

The first time making doughnuts can be a little overwhelming as there’s are a few stages and there’s hot oil. I’d recommend reading through the recipe twice before you start so you’re aware of all the steps before you start. You can do this for sure, just make sure you’re prepared.

Makes 12

Skill: A fun challenge

Time:  About 4 hours (including proofing and resting time)

INGREDIENTS

For the doughnuts:

500g strong white bread flour

60g caster sugar

75g soft butter

14g instant dried yeast

10g table salt

2 medium eggs

250ml whole milk

To decorate:

150g caster sugar

1 tbs ground cinnamon

100g salted caramel

300ml Double cream

Fudge cubes

Feulletine flakes – These are optional, I had them from another project and loved how they looked but they aren’t essential

2 litres vegetable oil for deep-frying

METHOD

1. Put the flour in a large bowl. Make 3 wells in it and add the softened butter to one, the salt to another, and the yeast and 60g sugar to the final well. Break in the two eggs and mix, add the milk slowly until all mixed together. Use a spatula to get any stubborn bits of flour off the side of the bowl.

2. If you’re using a stand mixer like me, use the dough hook attachment and mix on the slowest speed for about 10 minutes. If you don’t have a stand mixer, knead the dough on a floured surface for about 10 minutes using the slap and fold method (Google it as I’m not a pro!) as it’s a wet dough - when ready it will be smooth and shiny.

3. Put the dough back in the bowl and cover with a damp tea towel leave in a warm place to double in size - this will take between 30 and 90 minutes depending on how warm it is so check on them regularly if it’s a hot day!
   Divide the dough into 75g portions (you should have 11 or 12) and shape them into balls. Leave to rest for about half an hour on a try lined with baking paper and dusted with flour with the damp tea cloth gently draped over them.

4. Heat your oil in a large pan with a jam thermometer inserted. When the oil is heated, carefully slide the doughnuts from the tray using a floured pastry scraper if you have one, or you can use a fish slice. Take care not to deflate them or splash the oil. I suggest doing one (your ugliest one) as a sacrificial practice doughnut to get confident with the process. I usually cut this one in half to check how the centre is looking, as I said it’s easy to undercook and overcook them at the same time. Fry for 2 mins each side until golden brown then, remove them from the oil and place them on kitchen paper.

5. Do 2-3 per batch, depending on the size of your fryer or pan, and keep an eye on the temp of the oil as it can fluctuate!

6. In a bowl mix the sugar and cinnamon and mix together. Toss the warm doughnuts in the sugar so it sticks and then leave to cool.

7. Whip the cream until into stiff peaks (be careful not to over whip!) and stir through the salted caramel and put it in a piping bag. You could also omit the cream and just fill them with the sweet and salty caramel.

8. When cooled, use a small knife to poke a hole into the top of each doughnut until it reached the middle of the doughnut and then twist it around so that it creates a well in the middle. I like to put the doughnuts in a neat row in a tray so they’re upright. Using the piping bag generously inject each doughnut with the salted caramel cream until it plumps up inside and then spills out a little on the top. Sprinkle on the flakes (if using) and then top with a piece of fudge.

9. Enjoy!

NOTES:

• Because of the fresh cream in these, they should really be eaten on the day you make them, but I sometimes put them in a tin in a cool room and they’re ok the following day. If you don’t use the cream they’ll last a couple of days and can be refreshed with 10 seconds in the microwave.

• You could reduce the amount of cinnamon in the sugar to suit your preference.

• You can filter and reuse the oil a few times so don’t throw it away after one use!

• Please be careful with the oil, the temperature is very hot so it’s worth taking extra caution. I don’t think this is a good recipe for kids.

• A salted caramel-like this one is great