Spiced Nut-Coated Hot Doughnuts with Salted Caramel Dip Recipe
Delight in these homemade hot doughnuts coated with a fragrant spiced sugared nut mixture. Soft and fluffy on the inside, golden and crisp on the outside, these doughnuts are deep-fried to perfection and served with a luscious salted caramel sauce for an irresistible treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24-26 doughnuts 1x
- Category: Dessert
- Method: Frying
- Cuisine: British
Ingredients
Scale
Doughnuts
- 2 eggs, beaten
- 300ml soured cream
- 50g salted butter, melted
- 400g self-raising flour, plus extra for dusting
- 1 tsp ground cinnamon
- ¼ whole nutmeg, finely grated
- 3 tbsp golden caster sugar
- ½ tsp bicarbonate of soda
- Vegetable oil, for deep-frying
- Salted caramel sauce, to serve
Spiced Sugared Nut Coating
- 100g salted mixed nuts
- ½ tsp ground cinnamon
- 3 cardamom pods, crushed and seeds removed
- ½ whole nutmeg, grated
- 3 tbsp light brown soft sugar
Instructions
- Prepare the spiced sugared nut coating: Pulse the salted mixed nuts along with ground cinnamon, crushed cardamom seeds, and grated nutmeg in a food processor until they reach a very fine, dusty consistency. Stir in the light brown soft sugar, then transfer the mixture into a large bowl and set aside for coating the doughnuts later.
- Mix wet ingredients: In a jug, whisk together the beaten eggs, soured cream, and melted salted butter until well combined.
- Combine dry ingredients: In a large bowl, sift or mix together the self-raising flour, ground cinnamon, finely grated nutmeg, golden caster sugar, bicarbonate of soda, and ½ tsp fine salt. Whisk to evenly distribute all ingredients.
- Form the dough: Pour the wet ingredients into the dry ingredients and stir until just combined to form a shaggy dough.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead briefly for about 5 minutes until the dough is soft and smooth. Shape the dough into a rectangle approximately 1.5cm thick.
- Cut and shape doughnuts: Use a 5cm round cutter to stamp out circles from the dough rectangle. Then roll each cut-out into balls, aiming for a total of 24 to 26 doughnut balls.
- Heat the oil: In a large saucepan, heat vegetable oil no more than one-third full over low heat to 180°C. Test the oil by dropping in a cube of bread – it should sizzle immediately and turn brown within 30 seconds.
- Deep-fry the doughnuts: Carefully lower a few doughnut balls at a time into the hot oil. Fry them for 4 to 5 minutes, turning as needed, until they are golden brown and cooked through.
- Coat doughnuts in nut mixture: Use a slotted spoon to remove the cooked doughnuts from the oil and immediately transfer them into the bowl with the spiced sugared nut coating. Shake the bowl to evenly coat the doughnuts with the nut mixture.
- Serve: Arrange the doughnuts on a serving dish and serve warm with salted caramel sauce on the side for dipping.
Notes
- Ensure oil temperature stays consistent at 180°C to cook doughnuts evenly without absorbing excess oil.
- Work quickly when coating the hot doughnuts so the spiced nut mixture sticks well.
- You can substitute sour cream with Greek yogurt if preferred.
- Use a thermometer for precise oil temperature during frying.
- For storage, keep any leftovers in an airtight container and reheat briefly before serving; best enjoyed fresh.
Keywords: hot doughnuts, spiced sugared nut coating, deep-fried doughnuts, salted caramel sauce, homemade doughnuts, cinnamon doughnuts, nutty dessert
