Caramel Donuts
Indulge in the decadence of homemade Caramel Donuts—a heavenly treat combining golden, fluffy fried dough with a luscious caramel glaze that’s sure to impress. These donuts are made from scratch with a soft, yeast-risen dough, ensuring a perfectly airy texture inside and a crisp, golden exterior. The caramel glaze, crafted with brown sugar, heavy cream, and a touch of vanilla, offers a rich, buttery sweetness that pairs beautifully with the donuts. Perfect for a cozy weekend breakfast or a crowd-pleasing dessert, these donuts are easier to make than you might think and deliver bakery-quality results right from your kitchen. Whether enjoyed warm or at room temperature, prepare to savor every bite of these gooey, caramel-topped delights.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 cup Sugar
- 2.25 teaspoons Instant yeast
- 0.5 teaspoon Salt
- 1 cup Whole milk
- 4 tablespoons Unsalted butter
- 1 large Egg
- 2 cups Vegetable oil
- 0.75 cup Brown sugar
- 0.5 cup Heavy cream
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt (for caramel)
Instructions
In a large bowl, mix together flour, sugar, instant yeast, and salt.
In a small saucepan, warm the milk and butter over low heat until the butter melts. Do not boil. Allow it to cool until just warm to touch.
Add the milk mixture and the egg to the dry ingredients. Mix until a dough forms.
Knead the dough on a lightly floured surface for about 5-7 minutes until it is smooth and elastic.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Once the dough has risen, punch it down and roll it out to about 1/2 inch thickness on a floured surface.
Using a donut cutter or two different-sized round cutters, cut out 3-inch rings with a 1-inch hole in the center.
Heat the vegetable oil in a deep fryer or heavy-bottomed pan to 350°F (175°C).
Carefully add the donuts to the hot oil, frying them for 1-2 minutes on each side or until golden brown.
Remove the donuts with a slotted spoon and let them drain on paper towels.
For the caramel glaze, add the brown sugar and cream to a small saucepan over medium heat. Stir until the sugar is dissolved.
Turn the heat to medium-high and bring to a boil, without stirring, for 3 minutes.
Remove the saucepan from the heat and add the vanilla extract and salt. Stir until smooth.
Allow the caramel to cool slightly before dipping the tops of each donut into the glaze.
Place the caramel-glazed donuts on a wire rack to set. Serve warm or at room temperature.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 22.4 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 152 mg | 7% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 24.3 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 101 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
