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