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Missing Krispy Kreme or Dunkin Donuts? Make your own doughnuts following this recipe. It’s perfect for glazed, sugar coated or filled.

One of the most treasured, cherished and revered circle with a perfect hole all over the world, is definitely a recipe most of us do wish to master. Yes, you guessed it right. I am talking about our own doughnut. Whether sugar coated or filled, this recipe will not disappoint you. Although it looks simple and sounds like an instant creation, there is a hardest part about making this recipe and that is the waiting time for the doughnuts to cool down. They smell divine and taste amazing! Doughnuts are my personal favourite and I can have them any time of the day.

Salted caramel and fried dough, can anything sound more tempting? I mean everything fried is mouth-watering isn’t it? We are so smitten with the generic presence of doughnuts in our lives that we just do not bother or even try to think if there is any history attached to it. I am sure most of us will be surprised that there is cult loaded behind our next door doughnut!

It’s said that the Dutch were making oil cakes back in the nineteenth century. They fried balls of cake in pork fat but the centres didn’t cook well so they tried adding things that didn’t need to be cooked like fruits and nuts. But once the Dutch migrated to the United States, Hansen Gregory had other plans. Captain Hanson Gregory, an American seaman, punched a hole in the middle of the dough ball before frying it which in turn ended up increasing the surface area and more access to hot oil, and thus removed the under cooked core. And voila! The perfect doughnut was born!

Imagine yourself in Hansen Gregory shoes, it must have been quite surreal. We all can have our Gregory moment now whenever we want. I have chosen my moment but with a twist. Scrumptious donuts filled with salted caramel mmm… now it’s your turn! 

Salted Caramel Doughnuts Recipe

    Preparation Time: 4 hours
    Cooking Time: 15 mins
    Total Time: 4 hours and 15 mins

Serves: 8
Course: Dessert



  • 145g lukewarm water
  • 12g active dry yeast
  • 100g salted butter
  • 500g all-purpose flour (If you have white bread flour, you could do 250g all-purpose flour and 250g bread flour)
  • 80g granulated sugar
  • 3 medium eggs
  • 1 egg yolk
  • Vegetable oil for frying


  • Cinnamon sugar
  • Salted caramel



  • Preheat the oven to 90°C.
  • Combine the yeast in warm water and set aside for 10 mins.
  • In a stand mixer, add the flour and sugar and mix at low speed.
  • Add in the eggs and the yeast mixture and mix at medium speed.
  • Add the softened butter at medium low speed until everything incorporates well and forms a dough. Once you see a dough forming, increase the speed for two minutes or until you get an elastic dough.
  • While the dough is getting ready, grease a large bowl.
  • Once done, transfer your dough to the prepared bowl and cover with cling film.
  • Switch off your oven and place the dough in the preheated oven for 2 hours. The time taken depends on the weather, the humidity and what type of yeast you use so don’t be shocked if your dough hasn’t risen in two hours. Just be patient and wait. It will rise!
  • Once your dough has risen, generously flour your work surface. Simultaneously prepare a baking tray with flour sprinkled throughout.
  • Transfer the dough on the work surface and using a rolling pin, roll out the dough in a rectangular shape, 1.5 inch thick.
  • Cut out circles and place them on the prepared baking tray leaving an inch gap between each of them.
  • Once done, hop them back in the preheated oven to rise for 2.5-3 hours. You could do this at room temperature also but a preheated oven works faster.
  • Once your doughnuts are double the size, prepare your frying station.
  • Fill your pot with vegetable oil. Once the oil is hot, using a spatula place 3-4 doughnuts at a time and fry each side until golden brown.
  • Remove from oil, drain on a wire rack.
  • While they are still hot, roll the doughnuts in cinnamon sugar and wait for them to cool down.
  • Once cooled, make a small hole at the side of each doughnut, about halfway, using a chop stick or back of a spoon.


  • Fill your fluff balls with salted caramel. Be generous here! Fill it as much as you like! And that’s it folks, your doughnuts are ready to eat.

Twisha Mohin



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