It’s pillow-soft, It’s moist and best of all, it’s filled with caramel…Yummm!!! :). This simply irresistible soft caramel filled doughnuts are not your regular doughnuts. Dipped in sugar on the outside and filled with caramel within. Sometimes it’s hard to choose a favorite doughnut recipe especially when you’ve got other favs such as jam, cream, chocolate, and so on.
When it comes to making doughnuts, the outcome could vary depending on how you make it and the measurements used. If you add too much flour, it would be plain and dense. If you add less flour it would be raised and air-filled. So, the choice is totally up to you and at the end, it’s all about preference.
For this recipe, we’d be using the sponge method to get a better-tasting dough so before we begin, do check out this very informative post on how to make raised doughnuts if you want your learn more about the various methods available.
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The Ingredients needed to make caramel filled doughnuts:::
Making caramel-filled doughnuts is quite easy with easy to get ingredients. Here are the ingredients you’ll need;
For the Sponge water, yeast, Sugar, egg, flour
For the Doughnuts milk, yeast, Sugar, egg, flour, Butter
The Filling Homemade caramel sauce
Caramel Filled Doughnuts
It's pillow-soft, It's moist and best of all, it's filled with caramel...Yummm!!! :). This simply irresistible soft caramel filled doughnuts are not your regular doughnuts. Dipped in sugar on the outside and filled with caramel within.
Ingredients
- ***For the Sponge (Using the sponge method)***
- 11 tablespoons water
- 1 tablespoons yeast
- 1 tablespoon Sugar
- 1 egg
- 1 cup flour
- *** For the Doughnuts***
- 11 tablespoons milk
- 1 tablespoon yeast
- 1 Cup Sugar
- 1 egg
- 1 cup flour + Extra 1/2 cup for dusting
- 3 tablespoons Butter
- ***The Filling***
- Homemade caramel sauce
Instructions
Step 1: When making raised soft doughnuts, you have to ensure you get the freshest yeast possible. Yeast is a major factor that ensures you get the best well risen air-filled doughnuts possible. To test the yeast, simply mix the water, sugar, and yeast together. If it starts to froth, your yeast is alive and perfect for making raised doughnuts.
Step 2: Add the beaten egg and flour then mix till you get a smooth paste. Cover with a cling film and place in a refrigerator to rest for 6-8 hours or overnight since we'd be using the sponge method for this. This process improves the overall flavor and texture of the doughnuts. By the time you're done, your sponge should look like this.
Step 3: Once the time is up, add the remaining ingredients (except the butter) into the mixing bowl with the sponge and mix till you get a very sticky dough. Now add about 1 tablespoon of the butter at a time till the dough is well incorporated. Please don't be tempted to add more flour.
Step 4: Place the dough into a good oil greased bowl and cover. Leave this to double in size. Once it doubles, punch down to release the air trapped and place on a lightly floured surface, then roll out. Once rolled out, cut the dough with a round cutter and place the rounds on a floured tray. Ensure you give each one enough space apart to rise. You should have at least 12 rounds.
Step 5: Cover with a cling film and leave to proof until the dough is doubled in size compared to their original thickness
Step 6: Heat up your oil to about 360 degrees and fry the doughnuts for about 45 seconds on each side. While they're still warm, roll them in extra fine sugar on each side.
The Filling
Place the caramel in a saucepot and leave to melt then stir till it's well incorporated. While still slightly hot, pour into a piping bag with a round tip or pastry injector and fill the doughnuts with it.
Enjoy!
Directions:::
Step 1: When making raised soft doughnuts, you have to ensure you get the freshest yeast possible. Yeast is a major factor that ensures you get the best well risen air-filled doughnuts possible. To test the yeast, simply mix the water, sugar, and yeast together. If it starts to froth, your yeast is alive and perfect for making raised doughnuts.
Step 2: Add the beaten egg and flour then mix till you get a smooth paste. Cover with a cling film and place it in a refrigerator to rest for 6-8 hours or overnight since we’d be using the sponge method for this. This process improves the overall flavor and texture of the doughnuts. By the time you’re done, your sponge should look like this.
Step 3: Once the time is up, add the remaining ingredients (except the butter) into the mixing bowl with the sponge and mix till you get a very sticky dough. Now add about 1 tablespoon of the butter at a time till the dough is well incorporated. Please don’t be tempted to add more flour.
Step 4: Place the dough into a good oil greased bowl and cover. Leave this to double in size. Once it doubles, punch down to release the air trapped and place on a lightly floured surface, then roll out.
Once rolled out, cut the dough with a round cutter and place the rounds on a floured tray. Ensure you give each one enough space apart to rise. You should have at least 12 rounds.
Step 5: Cover with a cling film and leave to proof until the dough is doubled in size compared to their original thickness
Step 6: Heat up your oil to about 360 degrees and fry the doughnuts for about 45 seconds on each side. While they’re still warm, roll them in extra fine sugar on each side.
Fill them with your homemade caramel sauce using a round tip and a piping bag.
Enjoy!
Here are some doughnuts you could also try after checking out the guide on how to make raised doughnuts
- Jam Doughnuts
- Caramel filled doughnuts
- Chocolate filled doughnuts
- Ring Doughnuts