Cinnamon Salted Caramel Doughnuts!

IngredientsDoughnut 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)


  • 2 litres Sunflower Oil
  • 300 g Caster Sugar
  • 2 tsp Ground Cinnamon
  • Salted Caramel Sauce
  • Grams – Ounces

InstructionsFor The Dough

  1. 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! 
  2. 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. 
  3. 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! 
  4. Leave the dough to rise for 1-2 hours, or until doubled in size. Cover your bowl with clingfilm or a clean tea-towel! 
  5. 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! 
  6. 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! 
  7. Roll the doughnuts lightly between your hands, or on the surface, to get a round shape.
  8. 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! 
  9. 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) 
  10. 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) 
  11. If your doughnuts are browning extremely quickly and burning, the oil is probably too hot. Lower it slightly and try again! 
  12. Carefully turn each doughnut over and fry again on the other side (and you should get the classic white ring in the middle! 
  13. Once fried, remove carefully and toss each doughnut in caster sugar mixed with the cinnamon (easier to do this in a large bowl) 
  14. 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. 
  15. Store with the hole upwards, so it doesn’t get too messy!

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Cinnamon Salted Caramel Doughnuts!
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