As predicted, self-isolation has lead to our house being flooded with an abundance of baked goods. So far we’ve made pumpkin pie, apple pie, cake, baked camembert (three times), hot cross buns and these decedent caramel doughnuts. It is safe to say that we are definitely not starving here in Fitzroy! In fact, we are all trying our hardest to take long walks and participate in online pilates classes to avoid gaining copious amounts of weight during this strange time. With that being said, why not spoil ourselves a little bit whilst we are all stuck at home? It definitely is one way to keep a cheerful and calm mood in the household.
Even before COVID-19 existed, I have had a jar of Bonne Maman caramel spread tucked away with these doughnuts in mind. They are sweet, cosy and absolutely delicious when eaten fresh! Filling the doughnuts with a rich caramel spread (or alternatively dulce de leche) makes them a unique and special treat.
The yeasty flavour in the dough is very reminiscent of the American Doughnut Kitchen’s hot jam doughnuts that my dad and I used to enjoy at the Queen Victoria Market. The same goes for the caramel doughnut’s random oval-like shapes. For an equally tasty but more nostalgic doughnut, you can substitute the caramel with a raspberry or strawberry jam. Either way, don’t forget to give them a generous coating of sugar!
Notes
- Recipe is adapted from this one here
- Although best eaten fresh, the doughnuts keep for 1-2 days (reheat in a moderate oven for 10-15 minutes)
- A sugar thermometer is extremely helpful when frying the donuts.
Caramel Doughnut Recipe
Ingredients:
- 5 g dried yeast
- 220 ml full cream milk
- 35 g caster sugar
- 2 eggs
- 50 g unsalted butter, melted
- pinch of salt
- 300 g plain flour, sifted
- Vegetable oil for frying
- 50 g caster sugar
- 1/2 tsp cinnamon
- 150 g caramel
Method:
- Heat milk until tepid (37°C). Whisk in the butter, caster sugar and eggs.
- Combine flour, yeast, and salt in a large bowl and make a well in the centre. Gradually pour in the milk mixture, whisking until smooth.
- Cover and set aside in a warm place to prove for 1 hour.
- Meanwhile, combine the cinnamon and sugar to create the cinnamon sugar.
- Pour oil into a saucepan until one-third full. Heat over medium-high heat until 165°C.
- Using your hands, pipe the donut mixture into 4cm round balls into the hot oil.
- Cook for 3-4 minutes until golden and cooked through. Remove, drain on paper towel, coat in the cinnamon sugar.
- Spoon the caramel into piping bag.
- Push piping bag nozzle into the centre of each donut and fill with caramel.
- Serve warm.