Some people think making doughnuts is too difficult, but our simple four step ‘how to’ will show you how!
You will need for these for the doughnuts:
500g self raising flour (we recommend Allinson)
1 tsp baking powder
90g golden caster sugar (we recommend Billington’s)
2 medium free range eggs
2 tbsp sunflower oil
200ml whole milk
You will need these for the topping:
110g Dark Muscovado sugar (we recommend Billington’s)
110g salted butter
1/2 tsp sea salt
175ml double cream
plus sea salt to decorate
1. To make the caramel sauce: Place the sugar, butter and salt in a saucepan and heat until the sugar has melted then add the cream and stir through. Bring this to the boil and simmer for 3 minutes until thick. Chill in the fridge for at least 2 hours.
2. Sift together the flour and baking powder into a bowl and stir in the sugar. Beat together the eggs, oil and milk then add to the dry ingredients. Mix together until a smooth dough forms.
3. Turn the dough onto a lightly floured surface and roll out to about 1cm thickness. Cut circles out of the dough using a floured cutter, then use a smaller cutter to cut out the centres.
4. In a deep saucepan heat some vegetable oil to about 170°C then fry the doughnuts 2-3 at a time by carefully placing in the oil for 3-4 minutes until they are golden brown on the bottom. Then turn them over and cook for a further 2-3 minutes until golden in colour and cooked through. Drain on kitchen paper. Finish the doughnuts by pouring over the caramel sauce and sprinkle over some flakes a sea salt.
These beauties are absolutely delicious warm, or you can keep them in an airtight container and eat within 1-2 days.