Prep
1 hr plusBake
2 minsServes
8Difficulty
Medium About
If you're looking for a decadent dessert that's sure to satisfy your sweet tooth, look no further than these delicious caramel-filled doughnuts! Imagine biting into a warm, fluffy doughnut, only to be greeted with a gooey, rich caramel center. The combination of the soft, pillowy dough and the creamy, sweet caramel is simply irresistible. Whether you're making these for a special occasion or just to treat yourself, you won't be disappointed with the results. So go ahead and whip up a batch of these heavenly doughnuts – your taste buds will thank you!
How to Make Caramel Filled Doughnuts
Start by mixing the flour, sugar, yeast and salt. Set to one side.
Warm the milk a little (don't boil!) and add in the butter.
Add 3/4 of the milk to the flour mix and keep adding until the mixture comes together to form a soft but not sticky dough.
Knead the dough for 5 minutes on a lightly floured surface.
Place the dough in a greased bowl and brush with oil before covering it with a damp towel and allow to rise for at least 1 hour.
Once the dough has doubled in size, take it out of the bowl and punch down all the air bubbles that have formed, and cut it into 8 pieces.
Roll each into an individual ball and rest for another 30 mins.
Make your caramel by bringing to boil the condensed milk (constantly mixing) until it turns into a caramel colour, add in your butter slowly and mix until combined. Set to one side to cool down.
Mix the Tate & Lyle Caster Sugar and Cinnamon together in a bowl.
Heat up oil and fry for about 2 min each side, when both sides are golden remove, drain and toss in the sugar mix.
Cut a small hole in the doughnut from one of the corners to the middle without reaching the other side.
Insert your piping tip with the caramel inside and pipe in about 3 tbsp.
Ingredients – 6 items
1
For the doughnuts
White bread flour
Tate & Lyle Granulated Sugar
Fast-action dried yeast
Salt
Milk
Butter
For the filling
Condensed milk
Butter
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