baking · vegetarian
Brown butter salted caramel doughnuts
Fluffy yeasted ring doughnuts seasoned with nutmeg and a cinnamon-tea dough, fried to a pale belt and glazed with a salted brown butter caramel.
- Time
- 90min
- Steps
- 5
Ingredients
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Allergens
Contains milk, egg and wheat.
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Shopping list
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Mix the flour, sugar, yeast, salt and nutmeg. Add the cinnamon milk and eggs, knead 5 minutes, then knead in the butter until smooth. Rise until doubled, about 1.5 hours.
-
2
Roll 1.5 cm (1/2 in) thick, cut rings and proof 40 minutes until puffy.
-
3
Fry at 175°C (350°F) for 1-1.5 minutes a side until golden with a pale band around the middle. Drain.
-
4
Caramel: wet the sugar with the water and cook without stirring, wiping the sides with a wet brush, to deep amber. Off the heat whisk in the brown butter, then the cream and salt. Cool slightly and whisk in the powdered sugar.
-
5
Dip the doughnut tops in the caramel and finish with a pinch more flaky salt.
