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Salted Caramel Donuts Recipe

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3.9 from 56 reviews

Delight in these homemade Salted Caramel Donuts featuring a soft, fluffy dough enriched with Tangzhong starter and a luscious homemade salted caramel sauce. Fried to golden perfection and finished with a sprinkle of flaky sea salt, these donuts are perfect for an indulgent treat or special breakfast.

Ingredients

For the Tangzhong:

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

For the Donut Dough:

  • 3 cups + 2 tablespoons bread flour (measured correctly – see notes)
  • 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 (enough to fill 3–4 inches in pot)

For the Salted Caramel Sauce:

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

Instructions

  1. Make the Tangzhong: In a small saucepan, whisk together the water and bread flour. Cook over medium heat while whisking constantly until the mixture thickens into a smooth paste, about 4–5 minutes. Remove from heat, scrape into a bowl, and set aside to cool.
  2. Prepare the Donut Dough: In the bowl of a stand mixer fitted with a dough hook, combine bread flour, sugar, yeast, and salt. Add the milk, egg, and cooled tangzhong. Knead on low speed for 2 minutes to form a dough.
  3. Incorporate Butter: With the mixer still running on low, add softened butter one tablespoon at a time, allowing full incorporation before adding more. Once all butter is added, increase mixer speed to medium (speed 2) and knead for 12 minutes, until dough is smooth, elastic, and passes the windowpane test.
  4. First Proof: Shape dough into a ball, place in a lightly greased bowl, cover, and let rise at room temperature for about 30–45 minutes until slightly puffed.
  5. Cut Donuts: While dough proofs, cut ten squares of parchment paper. Turn dough onto lightly floured surface, roll to 1/2–3/4 inch thickness. Use a large round donut cutter to cut donuts. Gently re-roll scraps once more, resting dough 5–10 minutes before recutting.
  6. Second Proof: Place each donut on a parchment square and arrange on a baking tray. Cover loosely with plastic wrap and let rise until puffy and doubled in size, about 45–65 minutes.
  7. Heat Oil: When donuts are halfway through their final proof, heat 3–4 inches of neutral oil in a heavy pot to 350°F (180°C). Line a baking sheet with a wire rack for draining.
  8. Fry Donuts: Working in small batches, carefully lower 2–3 donuts (with parchment) into hot oil using a slotted spoon. Quickly peel away parchment with tongs. Fry about 2 1/2 minutes total, flipping halfway through, until golden brown and cooked through. Transfer to wire rack to cool.
  9. Coat Donuts (Optional): Once cool, roll the sides of donuts in granulated sugar for extra sweetness and texture.
  10. Make Salted Caramel: In a medium heavy-bottomed saucepan, melt granulated sugar over medium heat, stirring occasionally. The sugar will clump initially, but continue stirring until fully melted and a rich amber color is achieved.
  11. Finish Caramel: Remove from heat and quickly whisk in cubed butter all at once, then whisk in heavy cream. 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—the ideal consistency for piping.
  12. Assemble Donuts: Transfer caramel to a piping bag. Pipe a clean, even swirl of caramel onto each donut. Immediately sprinkle with flaky sea salt.
  13. Serve Fresh: Best served immediately before the caramel begins to soften and settle over the edges. Enjoy your fresh salted caramel donuts!

Notes

  • Measuring bread flour accurately is critical: spoon the flour into your measuring cup and level it off with a knife rather than scooping directly to avoid packing and excess flour.
  • The Tangzhong starter adds moisture and softness to the dough for tender donuts that stay fresh longer.
  • Use a kitchen thermometer to monitor the frying oil temperature to maintain a steady 350°F for even frying.
  • Donuts cool completely after frying before glazing to avoid melting the caramel.
  • The caramel sauce will thicken as it cools; ensure it is thick enough to pipe but not too stiff.
  • These donuts are best enjoyed fresh as the caramel will eventually soften and lose its texture after a few hours.

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