Homemade Salted Caramel Donuts Recipe

Indulge in the sweet, irresistible world of homemade donuts with this Salted Caramel Donuts recipe. These fluffy, golden treats are perfectly glazed with a shiny caramel topping and finished with a sprinkle of sea salt, creating a delightful contrast of flavors. Ideal for a weekend treat, these donuts will satisfy your cravings and impress anyone lucky enough to try them!

Why You’ll Love This Recipe

This recipe is not just about making donuts; it’s about transforming your kitchen into a haven of sweetness. With its rich caramel flavor and a hint of saltiness, each bite is a perfect balance of indulgence. Plus, making donuts at home means you can control the ingredients and customize them to your liking.

• Decadent caramel glaze
• Simple to follow, step-by-step instructions
• Perfect for sharing with family and friends
• Customizable with your favorite toppings
• Great for special occasions or weekend brunch

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon active dry yeast
• 1/2 teaspoon salt
• 1/2 cup whole milk, warmed to about 110°F
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1/2 cup caramel sauce, plus extra for drizzling
• 1/2 teaspoon vanilla extract
• 2 tablespoons coarse sea salt, for topping

How to Make Salted Caramel Donuts

1. In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, whisk together the flour, sugar, and salt until well combined.
3. Add the yeast mixture, melted butter, eggs, caramel sauce, and vanilla extract to the dry ingredients. Mix until a dough forms.
4. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Once risen, punch down the dough and roll it out to about 1/2 inch thick. Use a donut cutter or two round cookie cutters to cut out donut shapes.
7. Place the cut donuts on a parchment-lined baking sheet and let them rise for another 30 minutes.
8. While the donuts are rising, heat oil in a deep fryer or a large pot to 350°F (175°C).
9. Carefully fry the donuts in batches for about 2-3 minutes on each side, or until golden brown. Remove and drain on paper towels.
10. Once cooled slightly, dip each donut into the caramel sauce, allowing the excess to drip off. Sprinkle with coarse sea salt and drizzle with additional caramel sauce.
11. Serve warm and enjoy!

Tips for the Best Results

• Ensure your milk is warm, not hot, to activate the yeast properly.
• Knead the dough until it’s smooth for the best texture.
• Don’t overcrowd the frying pot; fry in batches for even cooking.
• Allow the donuts to cool slightly before glazing to prevent the caramel from sliding off.

Easy Variations

• Add chopped nuts, like pecans or walnuts, to the caramel sauce for a crunchy texture.
• Substitute some of the all-purpose flour with whole wheat flour for a nuttier flavor.
• Incorporate spices like cinnamon or nutmeg into the dough for added warmth.
• Experiment with flavored glazes, such as chocolate or maple, alongside the caramel.

What to Serve With It

• Freshly brewed coffee or espresso
• A scoop of vanilla ice cream for a decadent dessert
• Whipped cream for a light touch
• Fresh fruit, like sliced strawberries or bananas, for a refreshing contrast
• A glass of cold milk to wash it down

Storage and Reheating

Store leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze the unglazed donuts for up to a month. To reheat, simply pop them in a microwave for a few seconds or warm them in the oven at 350°F (175°C) for about 5 minutes.

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