- 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)
- 2 litres Sunflower Oil
- 300 g Caster Sugar
- 2 tsp Ground Cinnamon
- Salted Caramel Sauce
- Grams – Ounces
InstructionsFor 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!
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Cinnamon Salted Caramel Doughnuts!