Irresistible Homemade Salted Caramel Donuts: Your Ultimate Guide to Bakery-Quality Perfection
Prepare to fall in love with these extraordinary salted caramel donuts, a sublime blend of sweet and salty that melts in your mouth and surpasses any bakery delight. Crafted with the same incredibly tender, pillowy-soft milk-bread dough featured in my fried chocolate donuts with glossy cocoa glaze, these treats boast a light, airy texture that is simply impossible to resist. Each donut is a testament to the magic of homemade baking, delivering unparalleled freshness and flavor.
The journey to creating these culinary masterpieces begins with a meticulous frying process, yielding golden-brown perfection. Once fried, each donut is generously rolled in granulated sugar, providing a delightful textural contrast. The next step involves a lavish dip in rich, luscious homemade caramel sauce, ensuring every bite is infused with its signature sticky-sweetness. Finally, a delicate sprinkle of flaky sea salt completes the masterpiece, cutting through the sweetness with a sophisticated touch and elevating the flavor profile to gourmet levels. The result is a donut that not only looks like it came straight from a high-end bakery display but tastes infinitely better, made with love and fresh ingredients right in your own kitchen.
Mastering the Art of Homemade Salted Caramel Donuts: A Step-by-Step Baking Journey
Embark on a delightful baking adventure with this comprehensive guide to crafting the most exquisite homemade salted caramel donuts. This detailed process ensures that every step, from preparing the unique tangzhong dough to achieving the perfect caramel, is clear and achievable. Get ready to impress yourself and your loved ones with these incredibly delicious and visually stunning treats. The rewarding experience of creating these gourmet donuts from scratch is truly unmatched.
1
Initiate the tangzhong method. This crucial technique is the secret behind the incredibly soft and moist texture of my signature donut recipes. Tangzhong involves cooking a small portion of flour and water into a thick, glossy roux. This pre-cooked mixture locks in moisture, resulting in a dough that produces light, airy donuts with an extended shelf life. It’s a simple step that yields truly remarkable results, making your homemade donuts stand out with an unparalleled tenderness.
2
Thoroughly knead the donut dough using a stand mixer. This is where the magic of gluten development happens. The dough will start somewhat shaggy but will transform into a wonderfully tacky, exceptionally soft, and highly elastic consistency after proper kneading. Adequate kneading is essential for building the gluten structure, which in turn gives the donuts their characteristic chewiness and ability to rise beautifully.
3
Confirm strong gluten development with the windowpane test. This is a key indicator of a perfectly kneaded dough. To perform this test, lightly grease your fingers to prevent sticking, then pinch off a small piece of dough, about the size of a golf ball. Gently stretch this piece of dough between your fingers. If you can stretch it thin enough to see light through it without it tearing, your gluten is sufficiently developed. If it rips quickly, the dough needs a little more kneading. Continue kneading for a few more minutes, then test again until you achieve that perfect elasticity.
4
Allow the dough to rest in a warm environment. After the intensive kneading process, the gluten in the dough needs time to relax. This resting period is vital as it makes the dough much easier to handle and roll out evenly in the subsequent steps, preventing it from snapping back and making shaping a breeze. Find a cozy, draft-free spot for optimal relaxation.
5
Carefully roll out the dough and use a donut cutter to punch out uniform donuts. For best results, aim for a thickness of about 1/2 to 3/4 inch to ensure a fluffy interior. Once cut, gently transfer each donut onto its own individual square of parchment paper. This prevents sticking and makes transferring them to the hot oil much easier. Allow these shaped donuts to rise again in a warm spot until they have visibly doubled in size and appear puffy, indicating they are ready for frying.
6
Fry the donuts in small batches, 2-3 at a time, to maintain optimal oil temperature. Frying too many at once can drastically drop the oil temperature, leading to greasy or undercooked donuts. Aim for a perfect golden brown on both sides. The parchment paper squares are your best friend here, as they allow you to easily lower the delicate proofed donuts into the oil without deflating them. For a delightful alternative to a glazed finish, consider my popular cinnamon sugar donuts with golden edges and the softest crumb, which are always a huge hit fresh from the fryer, offering a simpler yet equally satisfying coating.
7
Craft the irresistible homemade caramel sauce. This part of the recipe is a standard, yet incredibly rewarding, process of making caramel from scratch. The key is patience and careful attention to detail as the sugar transforms into a rich, amber liquid. Once the caramel is cooked, it’s crucial to allow it to cool and thicken significantly before attempting to use it. This ensures a beautifully glossy, pipeable consistency that will adhere perfectly to your donuts and hold its shape.
8
Finish your golden donuts with a perfect coating and topping. Begin by gently rolling the sides of the cooled donuts in granulated sugar for an added layer of sweetness and a delightful sparkle. Next, transfer your thickened homemade caramel to a piping bag (or use a spoon if you prefer a rustic look) and artistically pipe it over the tops of each donut, creating a luscious swirl. Immediately after, sprinkle them generously with delicate flaky sea salt. This final touch provides the essential contrast, balancing the sweetness of the caramel with a savory pop. These salted caramel donuts are best enjoyed fresh, allowing you to savor their incredible texture and flavor at their peak!
Craving that harmonious sweet-salty caramel fix but perhaps not in the mood for frying? My salted caramel apple bars with shortbread crust are the perfect baked alternative! These bars encapsulate all the gooey, rich caramel flavor you adore, paired with tender apples and a buttery shortbread base, offering a delightful treat without the need for a deep fryer. They’re a fantastic way to enjoy similar flavor profiles with a different preparation method, proving that delicious caramel goodness isn’t limited to just fried delights.
Your feedback means the world to me! If you’ve had the pleasure of trying this sensational salted caramel donut recipe, or any other delicious creation from my website, please don’t hesitate to share your experience in the comments section below. I genuinely love hearing from you and discovering how these recipes turn out in your kitchen! While you’re there, a quick star rating would be incredibly helpful to other bakers. You can also connect with me and showcase your beautiful creations by tagging me on Instagram or Facebook. I can’t wait to see your amazing salted caramel donuts!
Salted Caramel Donuts
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Ingredients
Tangzhong
- 3/4 cup water
- 1/4 cup bread flour
Donut Dough
- 3 cups + 2 tablespoons bread flour, *See notes below for measuring*
- 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, from recipe above
- 5 tablespoons unsalted butter, room temperature
- Neutral oil, for frying
Homemade Caramel
- 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 the tops
Instructions
Make the Tangzhong
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In a small, heavy-bottomed saucepan, combine the water and bread flour, whisking them together until no lumps remain. Place the saucepan over medium heat and cook, whisking continuously to prevent sticking, until the mixture thickens into a paste-like consistency, resembling a roux. This usually takes about 4–5 minutes. Once thickened, immediately scrape the tangzhong into a small, clean bowl and set it aside to cool completely. It should be at least room temperature before you incorporate it into your donut dough, as this is key to its moisture-retaining properties.3/4 cup (155 g) water, 1/4 cup (32 g) bread flour
Make the Donut Dough
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In the large bowl of a stand mixer, fitted with the dough hook attachment, combine the dry ingredients: bread flour, granulated sugar, instant yeast, and fine sea salt. Give them a quick whisk to ensure they are evenly distributed. Next, add the wet ingredients: the room temperature whole milk, the large egg, and the cooled tangzhong paste you prepared earlier. Begin kneading on low speed for approximately 2 minutes. During this initial stage, the ingredients will come together to form a cohesive, shaggy dough.3 cups + 2 tablespoons (406 g) bread flour, 1/3 cup (66 g) granulated sugar, 1 tablespoon (9 g) instant yeast, 1 1/4 teaspoon (6 g) fine sea salt, 1/2 cup (120 g) whole milk, 1 (55 g) large egg, Tangzhong
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With the stand mixer still running on low speed, gradually add the softened unsalted butter, one tablespoon at a time. It’s important to allow each piece of butter to be fully incorporated into the dough before adding the next. This ensures even distribution and proper emulsification. Once all the butter has been added and absorbed, increase the mixer speed to level 2 (on a KitchenAid, for example) and continue to knead for a full 12 minutes. This extended kneading time is crucial for developing strong gluten, which will give your donuts their signature chewy texture and airy crumb. The dough should become smooth, highly elastic, and pass the windowpane test with ease (as described in step 3 of the Bake Along Process).5 tablespoons (70 g) unsalted butter
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Once kneading is complete, gently shape the dough into a smooth ball. Lightly grease a clean bowl with a neutral oil or cooking spray, then place the dough ball inside. Cover the bowl securely with plastic wrap or a clean kitchen towel to prevent it from drying out. Allow the dough to rise at room temperature until it has visibly increased in size and appears slightly puffy, a process that typically takes about 30-45 minutes. This first proofing stage allows the yeast to activate and the dough to become lighter.
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While your dough is undergoing its first proof, take this opportunity to prepare for the shaping stage. Cut out ten individual squares of parchment paper, each approximately 4×4 inches. These will be essential for handling your delicate, proofed donuts and preventing them from sticking as they await their turn in the fryer.
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After the first proof, gently turn the risen dough out onto a lightly floured surface. Using a rolling pin, carefully roll the dough to an even thickness of approximately 1/2 to 3/4 inch. Once rolled, use a large round donut cutter to punch out your individual donut shapes. Don’t discard the donut holes or the dough scraps! Gather any leftover scraps gently, re-roll them once, and let the dough rest for about 5–10 minutes to allow the gluten to relax before cutting out any additional donuts. This ensures a consistent texture throughout your batch.
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Place each carefully cut donut onto its individual square of parchment paper. Arrange these parchment-backed donuts onto a baking tray, leaving some space between them. Loosely cover the entire tray with plastic wrap or a clean, damp kitchen towel. Allow them to rise again until they are visibly puffy and have doubled in size. This final proofing stage is critical for achieving a light, airy texture in your fried donuts and typically takes around 45–65 minutes, depending on the warmth of your kitchen.
Fry the Donuts
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When your donuts are approximately halfway through their final proof (around 20-30 minutes into the rise), begin preparing your frying oil. Pour 3–4 inches of neutral oil (such as vegetable, canola, or peanut oil) into a heavy-bottomed pot or Dutch oven. Start heating the oil over medium-high heat until it reaches a consistent temperature of 350°F (180°C). It is essential to use a deep-fry thermometer to accurately monitor the oil temperature, as consistent heat is crucial for perfectly fried donuts. While the oil heats, line a separate baking sheet with a wire rack; this will be for draining your freshly fried donuts. Keep a close eye on the oil temperature; if it reaches 350°F before your donuts are fully proofed, reduce the heat slightly to maintain a steady temperature until they are ready to fry.
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Once your donuts are fully proofed and your oil is at the correct temperature, begin frying in small batches of 2–3 donuts at a time. Using a metal slotted spoon or spider, carefully lower each donut (still on its parchment square) into the hot oil. The parchment paper helps to preserve the donut’s shape and prevents deflation. After a few seconds, use tongs to gently peel away the parchment paper, which should release easily. Fry the donuts for approximately 2 1/2 minutes in total, flipping them once halfway through to ensure even browning on both sides. They should achieve a beautiful golden-brown color. Once fried, immediately transfer the donuts to the prepared wire rack to drain any excess oil, ensuring they stay light and not greasy.
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After the fried donuts have cooled completely on the wire rack, you have an optional but recommended step: gently roll the sides of each donut in granulated sugar. This adds a delicate sweetness and a pleasing texture that complements the rich caramel to come. This step is best done when the donuts are still slightly warm but fully cooled enough to handle, ensuring the sugar adheres without melting.
Make the Caramel
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In a medium, heavy-bottomed saucepan, pour in the granulated sugar. Place the saucepan over medium heat. Initially, stir the sugar occasionally as it begins to melt. You’ll notice it starting to clump and solidify in places – this is completely normal. Continue to stir gently but consistently, ensuring that all the sugar crystals eventually melt down into a smooth, clear liquid. Do not increase the heat too rapidly, as this can cause the sugar to burn.1 cup (200 g) granulated sugar
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Once the sugar is fully melted, it should begin to transform from a pale gold to a rich, deep amber color. This is the caramelization process. If it’s still light golden, continue stirring and allow it to darken; this deep color is where the true caramel flavor develops. Be extremely vigilant during this stage, as caramel can go from perfect to burnt in a matter of seconds. Do not step away from the stove! A beautifully caramelized sugar will have a complex, slightly nutty aroma, a stark contrast to the bitter smell of burnt sugar.
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As soon as the caramel reaches that desired amber hue, remove the pot immediately from the burner. Quickly and carefully, whisk in the cubed unsalted butter all at once. The mixture will bubble and seize vigorously – this is normal, so don’t be alarmed. Continue whisking until the butter is fully melted and incorporated, creating a smooth, rich base. Next, whisk in the room temperature heavy cream. Again, the mixture might bubble up, but keep whisking until it’s perfectly smooth and combined.6 tablespoons (84 g) cubed unsalted butter, 1/4 cup + 1 tablespoon (68 g) heavy cream
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Pour the hot caramel into a heat-safe container, such as a glass measuring cup or a sturdy bowl. Stir in the vanilla bean paste, which will enhance the caramel’s depth of flavor. Now comes the crucial cooling and thickening stage. Set the caramel aside to cool at room temperature for approximately 30 minutes, or until it develops a thick, glossy, and slow-moving consistency. You are looking for a caramel that ribbons thickly from a spoon and slowly melts back into the main batch, rather than running off immediately like a thin sauce. This perfect consistency is ideal for piping, ensuring a clean, elegant swirl that stays beautifully perched atop your donuts. Immediately after piping, sprinkle the tops with flaky sea salt to complete your salted caramel donuts.1 teaspoon vanilla bean paste, Flaky sea salt
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A quick note on serving: these exquisite salted caramel donuts are truly at their peak when assembled and enjoyed right before serving! The homemade caramel, while thick and luxurious, will naturally begin to soften and settle over the edges as it sits. In my experience, the caramel starts to soften and spread after just a few hours. For the ultimate fresh-from-the-bakery experience, plan to top your donuts just before you’re ready to indulge.
Notes
Storage & Make-Ahead Tips for Your Salted Caramel Donuts: While the unparalleled freshness of these homemade donuts is best savored on the day they are made, you can certainly prepare parts of them in advance. To save time on serving day, you can fry the donuts the day before. After frying, allow them to cool completely on a wire rack. Once fully cooled, store them in a baking sheet or an airtight container, loosely covered, at room temperature. On the day you plan to serve, simply roll the cooled donuts in granulated sugar (if desired) and then prepare your homemade caramel. Top the donuts with the caramel and a sprinkle of flaky sea salt just before serving to ensure the caramel maintains its beautiful, glossy texture and doesn’t seep into the donut too quickly. This method allows for a quicker assembly while still delivering that incredible fresh taste!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.