Soft, light doughnuts with a caramel icing and filled with a thick, sweet brown sugar custard.
So I’ve been trying to master Doughnuts for a while now. In fact, they’re on my cooking wish list of things to learn this year.
Check! Done it! Bingo! I’ve cracked the code!
I’ve had a few tries now. The first batch was terrible. The second batch were doughnut-like in flavour but not at all the soft and fluffy texture a really good doughnut has. I’ve researched and researched and fried and fried and now I can confidently tell you I have developed the best ever doughnut recipe. Crispy on the outside, light and fluffy in the middle.
It’s funny. I grew up not a big fan of doughnuts. My brother used to have them and I would always go for candy or chocolate instead but at some point that changed. I didn’t mind a jam doughnut but it is never something I would crave. Now I’ll quite often be doing the shopping and think “A doughnut would be great right now”. These days, a good doughnut is one of my ultimate comfort foods. When I bit into one of these, sweet and caramel-ly doughnuts, I was on cloud nine. One because “Wow, I did that!” and two ‘cause they just taste so good. You really need to make these. Serve them up fresh and everyone will be inhaling them and coming back for more 🙂
How do you make a great doughnut awesome? Well you ice them and fill them, of course. So I did. I topped these gorgeous bliss bombs with caramel icing and a custard made using brown sugar. Super decadent but you’re worth it 🙂 and it’s not like we eat this stuff every day, right?
Ok, so maybe this isn’t as easy as popping into you’re local Krispy Kremes store (my prior favourite, I might add), these are so, so much better made at home. They do have yeast, so there is a little pre-planning involved but the great thing about this recipe is that the rise time (overnight) means you can mix up the dough one day and then cook them the following day. I’ve tried recipes using both the same day and next day dough and by far the doughnuts that tasted best were the ones that where the dough was left overnight.
The other important thing here is to use a thermometer when cooking to make sure your oil temperature stays constant. If the heat of the oil drops too low, they doughnuts will cook too slowly. If the temperature is too high, they won’t cook all the way through and will be too dark on the outside.
I hope you enjoy my Caramel Doughnuts. I’d love to hear how you go or if you have other flavours that just can’t be beat.
Go forth and fry 🙂