Salted Caramel Donuts
Made with ultra-soft milk bread dough and topped with caramel and sea salt, these donuts deliver that perfect sweet-salty combo in every bite. No bakery run needed!
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
- In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly, until the mixture thickens to a paste (about 4–5 minutes). Scrape into a small bowl and set it aside until you're ready to use it.
Make the Donut Dough
- In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, yeast, and salt. Add the milk, egg, and tangzhong. Knead on low speed for 2 minutes until a dough forms.
- With the mixer running on low, add the softened butter a tablespoon at a time, letting it fully incorporate before adding more. Once all butter is added, increase speed to 2 on KitchenAid and knead for 12 minutes, or until the dough is smooth, elastic, and passes a windowpane test.
- Shape the dough into a ball and place it in a lightly greased bowl. Cover and let rise at room temperature, about 30-45 minutes.
- While the dough is proofing, cut out ten squares of parchment paper.
- Turn the dough onto a lightly floured surface, and roll to 1/2-3/4-inch thickness. Use a large round donut cutter to cut donuts. Gently re-roll scraps once, resting the dough 5–10 minutes before cutting again.
- Place each donut on a square of parchment paper and arrange them on a baking tray. Cover the top loosely with plastic wrap and let rise until puffy and doubled, about 45–65 minutes.
Fry the Donuts
- When the donuts are about halfway through their final proof, start heating 3–4 inches of oil in a heavy pot to 350°F (180°C). Line a baking sheet with a wire rack. Keep an eye on the temperature. If the oil reaches 350°F before the donuts are ready, lower the heat slightly to hold it steady until they finish proofing.
- Working in small batches, use a metal slotted spoon to carefully lower 2–3 donuts (with the parchment) into the hot oil, then peel away the paper with tongs. Fry for about 2 1/2 minutes total, flipping once halfway through. Then, transfer to the wire rack to cool.
- Once completely cooled, roll the sides of the donuts in granulated sugar (optional).
Make the Caramel
- In a medium heavy-bottomed saucepan, melt the sugar over medium heat, stirring occasionally at first. As the sugar starts to melt, it will clump together. Keep stirring it occasionally until it’s completely melted down.
- Once melted, the sugar should be a rich amber color. If it’s still golden, keep stirring it and allow it to caramelize. It will happen really quickly, so don’t leave the stove!
- Once amber in color, take the pot off the burner and quickly whisk in the butter all at once. Then whisk in the cream.
- Pour the caramel into a heat-safe container (like a glass measuring cup) and stir in the vanilla. Set aside to cool and thicken for roughly 30 minutes, or until it thickens slightly. You’re looking for a caramel that’s thick, glossy, and slow-moving. When you lift a spoonful, it should ribbon thickly on the surface before slowly melting back in—not run off immediately. Once it reaches this stage, transfer it to a piping bag; it’s the perfect consistency for a clean, even swirl that stays put on top of the donuts. Immediately sprinkle the tops with flaky sea salt.
- Note that these donuts are best assembled right before serving! The caramel will gradually settle over the edges as it sits—mine began softening after a few hours.
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Never scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage/Make ahead: Fresh donuts are best enjoyed the day they are made; however, you can fry them the day before and store them in a baking sheet or container loosely covered. The next day, roll in sugar and add the caramel on top.
