Introduction

These hot doughnuts coated in a spiced sugared nut mix offer a delightful combination of soft, fluffy dough and a crunchy, fragrant exterior. Served warm with salted caramel sauce, they make a perfect treat for any occasion.

Spiced Nut-Coated Hot Doughnuts with Salted Caramel Sauce Recipe - Recipe Image

Ingredients

2 eggs, beaten
300ml soured cream
50g salted butter, melted
400g self-raising flour, plus extra for dusting
1 tsp ground cinnamon
¼ whole nutmeg, finely grated
3 tbsp golden caster sugar
½ tsp bicarbonate of soda
Vegetable oil, for deep-frying
Salted caramel sauce, to serve
100g salted mixed nuts
½ tsp ground cinnamon
3 cardamom pods, crushed and seeds removed
½ whole nutmeg, grated
3 tbsp light brown soft sugar

Instructions

Step 1: Make the spiced sugared nut coating by pulsing the nuts, ground cinnamon, crushed cardamom seeds, and grated nutmeg in a food processor until very fine and dusty. Stir in the light brown soft sugar, then transfer the mixture to a large bowl and set aside.
Step 2: In a jug, whisk together the beaten eggs, soured cream, and melted butter.
Step 3: In a large bowl, combine the self-raising flour, 1 tsp cinnamon, ¼ grated nutmeg, golden caster sugar, bicarbonate of soda, and ½ tsp fine salt. Whisk to evenly mix the dry ingredients.
Step 4: Pour the wet ingredients into the dry and stir until a shaggy dough forms.
Step 5: Turn the dough onto a lightly floured surface and knead briefly for about 5 minutes until soft and smooth. Shape the dough into a rectangle about 1.5cm thick.
Step 6: Use a 5cm round cutter to cut out circles from the dough, then roll each piece into a ball, making 24 to 26 doughnuts.
Step 7: Heat vegetable oil in a large saucepan filled no more than a third full over low heat until it reaches 180°C. Test by dropping in a cube of bread – it should sizzle immediately and turn brown within 30 seconds.
Step 8: Carefully lower a few doughnut balls at a time into the hot oil. Fry for 4 to 5 minutes until golden brown and cooked through, turning as needed.
Step 9: Remove the doughnuts with a slotted spoon and immediately toss them in the spiced nut mixture to coat evenly.
Step 10: Serve the doughnuts warm with salted caramel sauce for dipping.

Tips & Variations

Use fresh spices for the nut coating to maximize flavor.
For a lighter doughnut, ensure the oil temperature is steady at 180°C to avoid sogginess.
Try swapping soured cream for Greek yogurt if you prefer a tangier dough.
To make a nut-free version, coat doughnuts with cinnamon sugar instead.

Storage

These doughnuts are best enjoyed fresh and warm. If needed, store leftovers in an airtight container at room temperature for up to 1 day. Reheat gently in a low oven or microwave before serving, then toss again in the nut coating for crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the doughnuts ahead of time?

It’s best to shape and fry the doughnuts fresh for optimal texture and flavor. Dough can be prepared earlier and refrigerated for a few hours before frying, but resting too long may affect the rise.

What can I use if I don’t have soured cream?

You can substitute soured cream with an equal amount of Greek yogurt or a mix of milk and a tablespoon of lemon juice or vinegar, left to stand for 5 minutes.

Spiced Nut-Coated Hot Doughnuts with Salted Caramel Sauce Recipe

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★★★★★

4.9 from 84 reviews

Delight in these hot doughnuts coated in a spiced sugared nut mixture, offering a perfect balance of warmth, spice, and crunch. Paired with a luscious salted caramel sauce, these treats are ideal for a cozy dessert or a flavorful snack.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 24–26 doughnuts 1x
Category: Dessert
Method: Frying
Cuisine: British

Ingredients

Scale

Doughnuts

2 eggs, beaten
300ml soured cream
50g salted butter, melted
400g self-raising flour, plus extra for dusting
1 tsp ground cinnamon
¼ whole nutmeg, finely grated
3 tbsp golden caster sugar
½ tsp bicarbonate of soda
Vegetable oil, for deep-frying

Spiced Sugared Nut Coating

100g salted mixed nuts
½ tsp ground cinnamon
3 cardamom pods, crushed and seeds removed
½ whole nutmeg, grated
3 tbsp light brown soft sugar

To Serve

Salted caramel sauce

Instructions

Prepare the nut coating: Pulse the salted mixed nuts along with ground cinnamon, crushed cardamom seeds, and grated nutmeg in a food processor until reaching a very fine, dusty consistency. Stir through the light brown soft sugar, then transfer the mixture into a large bowl and set aside.
Make the dough: In a jug, whisk together the beaten eggs, soured cream, and melted salted butter until combined. In a separate large bowl, mix the self-raising flour, ground cinnamon, finely grated nutmeg, golden caster sugar, bicarbonate of soda, and ½ tsp fine salt. Whisk these dry ingredients together before stirring in the wet mixture. Combine to form a shaggy dough.
Knead and shape: Turn the dough onto a lightly floured surface and knead gently for about 5 minutes until it becomes soft and smooth. Roll the dough into a rectangle approximately 1.5cm thick. Using a 5cm round cutter, stamp out circles and then roll each circle into a smooth ball. Aim to make between 24 and 26 doughnut balls.
Heat the oil: While shaping the doughnuts, heat vegetable oil in a large saucepan filled to no more than one-third of its capacity over low heat until it reaches 180°C (350°F). Test the temperature by dropping a cube of bread in; it should sizzle immediately and brown within 30 seconds.
Deep-fry the doughnuts: Gently lower a few doughnut balls at a time into the hot oil. Fry them for 4-5 minutes, turning occasionally, until they are golden brown and cooked through.
Coat the doughnuts: Use a slotted spoon to remove the cooked doughnuts from the oil and immediately transfer them into the prepared spiced sugared nut mixture. Shake the bowl to coat each doughnut evenly with the nut mixture.
Serve: Arrange the coated doughnuts on a serving plate and accompany with salted caramel sauce for dipping. Enjoy these warm for the best experience.

Notes

Ensure the oil temperature stays consistent around 180°C to avoid greasy or undercooked doughnuts.
The nut coating can be adjusted to taste by varying the spices or nuts according to preference.
For a gluten-free variation, substitute self-raising flour with a gluten-free flour blend and adjust rising agents accordingly.
Handle dough gently while shaping to keep doughnuts light and fluffy.
Use fresh spices for maximum aroma and flavor impact.
Leftover doughnuts can be reheated in an oven at low heat to crisp up before serving.

Keywords: doughnuts, spiced nut coating, salted caramel, deep-fried doughnuts, festive dessert