Salted Caramel Doughnuts

img_5442These salted caramel baked ring doughnuts are so light and fluffy and so easy to make. Impress your friends with a super delicious treatk


225g plain flour
2tsp baking powder
1tsp salt
175g caster sugar
175ml milk
2 eggs, beaten
30g melted butter
1 tsp Wilton vanilla extract
Wilton Mini doughnut pan

Salted Caramel Sauce

110g Unrefined dark muscovado sugar
110g Butter (salted)
½tsp Sea salt
175ml Double cream


  • First make the salted caramel sauce.
  • Place the muscovado sugar, butter and salt into a saucepan and heat gently until the sugar has melted – stirring all the time.
  • Add the cream and stir through until combined. Bring to boil and heat for 3 minutes until the sauce thickens again stirring all the time. Transfer to a glass bowl and refrigerate for 2 hours.

For the doughnuts.

  • Preheat the oven to 325°F/160°C/Gas 3. Spray the doughnut pan with Wilton Bake Easy Spray
  • Take a large bowl, and sift the flour, baking powder and salt into it. Add the sugar and stir to combine.
  • In a separate bowl, whisk the milk, beaten egg, melted butter and Wilton vanilla extract together and add this to the dry ingredients, mixing thoroughly.
  • Using a teaspoon fill each of the doughnut cups around ¾ full with the batter. (Do not overfill otherwise the doughnuts won’t have holes!)
  • Place in the oven and bake for about 8 minutes, or until firm, and springy. Cool slightly.
  • Turn the doughnuts out and arrange on your cake stand or plate.
  • Use a fork to drizzle the salted caramel sauce over the doughnuts then sprinkle with sea salt crystals and serve.

Makes about 36 mini doughnuts.

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