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Salted Caramel Donuts Recipe

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3.9 from 7 reviews

Delight in homemade Salted Caramel Donuts featuring a tender, airy dough fried to golden perfection and topped with a rich, glossy salted caramel glaze. These donuts combine the careful preparation of a tangzhong roux-based dough with a luscious homemade caramel, delivering a perfect balance of sweet and salty flavors that melt in your mouth.

Ingredients

For the Tangzhong:

  • 3/4 cup water
  • 1/4 cup bread flour

For the Donut Dough:

  • 3 cups + 2 tablespoons bread flour
  • 1/3 cup granulated sugar
  • 1 tablespoon instant yeast
  • 1 1/4 teaspoon fine sea salt
  • 1/2 cup whole milk (room temperature)
  • 1 large egg (room temperature)
  • Tangzhong (prepared from above)
  • 5 tablespoons unsalted butter (room temperature)
  • Neutral oil, for frying

For the Salted Caramel:

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cubed (room temperature)
  • 1/4 cup + 1 tablespoon heavy cream (room temperature)
  • 1 teaspoon vanilla bean paste
  • Flaky sea salt, for topping

Instructions

  1. Make the Tangzhong: In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly until the mixture thickens to a smooth paste, about 4-5 minutes. Scrape into a small bowl and set aside to cool.
  2. Make the Donut Dough: In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, sugar, yeast, and salt. Add the milk, egg, and cooled tangzhong. Knead on low speed for 2 minutes until a dough forms.
  3. Incorporate the Butter and Knead: With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding the next. After all butter is mixed in, increase speed to medium and knead for 12 minutes until the dough is smooth, elastic, and passes the windowpane test.
  4. First Proof: Shape the dough into a ball, place it in a lightly greased bowl, cover, and let it rise at room temperature for 30 to 45 minutes until slightly puffy.
  5. Prepare Parchment: While dough is proofing, cut out ten squares of parchment paper to place donuts on later.
  6. Shape Donuts: Turn the dough onto a lightly floured surface and roll it out to 1/2 to 3/4 inch thickness. Use a large round donut cutter to cut donuts. Gently re-roll scraps once, resting the dough 5 to 10 minutes before cutting again.
  7. Second Proof: Place each donut on a square of parchment paper arranged on a baking tray. Loosely cover with plastic wrap and let rise until doubled in size and puffy, about 45 to 65 minutes.
  8. Heat Oil: When donuts are halfway through final proof, heat 3 to 4 inches of neutral oil in a heavy pot to 350°F (180°C). Line a baking sheet with a wire rack to drain fried donuts.
  9. Fry Donuts: Working in small batches, carefully lower 2-3 donuts with the parchment into the hot oil using a slotted spoon, then remove the parchment with tongs. Fry about 2 1/2 minutes total, flipping once halfway, until golden brown. Transfer to the wire rack to cool.
  10. Optional Sugar Coating: Once cooled, roll the sides of the donuts in granulated sugar if desired.
  11. Make the Salted Caramel: In a medium heavy-bottomed saucepan, melt sugar over medium heat, stirring occasionally. As it melts and clumps, continue stirring until fully liquified and a rich amber color forms.
  12. Add Butter and Cream: Remove the pan from heat, whisk in cubed butter all at once, then whisk in the heavy cream until smooth.
  13. Finish Caramel: Pour caramel into a heat-safe container and stir in vanilla bean paste. Let cool and thicken for about 30 minutes until thick, glossy, and slow-moving. Transfer to a piping bag for easy topping.
  14. Glaze Donuts: Pipe the caramel in a clean swirl on top of each donut immediately and sprinkle with flaky sea salt.
  15. Serve Fresh: Assemble donuts right before serving for best texture; caramel tends to soften and settle after a few hours.

Notes

  • When measuring bread flour, spoon it into the measuring cup and level off with a knife to avoid compacting, ensuring accurate measurement.
  • The tangzhong is key to achieving soft, fluffy donuts by adding moistness and structure.
  • Maintain oil temperature at 350°F to ensure donuts cook evenly and absorb minimal oil.
  • Using parchment paper under donuts while frying prevents sticking and helps in handling.
  • Salted caramel consistency should be thick but pipeable; let it cool completely before using.
  • Donuts are best enjoyed fresh, as the caramel topping can soften when stored.

Find it online: https://bitezly.com/salted-caramel-donuts-recipe/