Salted Caramel Donuts with Pastry Cream
- Medium saucepan
- Small saucepan
- Mixing bowls
- Kitchen scale
- Wire rack
INGREDIENTS
- Oil for deep frying
- 3/4 cup/150 grams granulated sugar
- Pinch fine salt
Pastry cream:
- 2 cups/500 grams whole milk
- 4 large eggs, separated
- 1/2 cup/100 grams granulated sugar
- 1 tablespoon vanilla paste or 1/2 vanilla bean, split and scraped
- 1/4 cup/30 grams cornstarch
Dough:
- 1 cup/240 grams warm whole milk
- 5 1/2 cups/700 grams bread flour, or all-purpose
- 3/4 cup/150 grams granulated sugar
- 2 large eggs
- 3.5 ounces/100 grams cold unsalted butter
- 1 tablespoon/10 grams instant dry yeast
- 2 teaspoons/12 grams fine salt
INSTRUCTIONS
- For the cream, whisk the cornstarch into a few tablespoons of the milk until smooth, then whisk that into the egg yolks. Heat the remaining milk with the sugar and vanilla in a medium saucepan just until the sugar dissolves and the milk is hot but not vigorously boiling.
- Temper the yolks by whisking in a ladleful of the hot milk, then return the tempered yolks to the pan. Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency and you can draw a line across the back of the spoon.
- Remove from the heat, press plastic wrap directly onto the surface to prevent a skin, and chill until cold and firm.
- For the dough, warm the milk to about body temperature. In the bowl of a stand mixer fitted with the dough hook (or in a large bowl if kneading by hand), combine the flour, sugar, and yeast. Add the warm milk and eggs and mix on low until a shaggy dough forms. Add the cold butter in pieces and continue to knead until the dough is smooth, elastic, and slightly tacky, 8 to 10 minutes by machine or 12 to 15 minutes by hand.
- Transfer the dough to a lightly oiled bowl, cover with plastic wrap and a towel, and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
- Gently deflate the dough and divide into pieces of about 2 ounces/60 grams for small donuts (or larger if preferred). Shape each piece into a tight round so the surface is smooth. Place rounds on lightly greased parchment squares, spray or brush lightly with oil, cover with plastic wrap and a towel, and proof until puffy and slightly jiggly, about 35 to 45 minutes.
- Heat the oil to 320°F/160°C and maintain that temperature as steadily as possible; if the oil browns the donuts too quickly, lower the heat. Fry a few donuts at a time, turning to brown evenly, until golden and cooked through, 2 to 3 minutes per side depending on size. Transfer to a wire rack to drain.
- Fill each donut with chilled pastry cream using a piping bag fitted with a small plain tip.
- In a small, clean saucepan, melt the sugar over medium heat without stirring until it becomes a clear amber liquid; swirl the pan gently to encourage even melting. Remove from the heat and stir in a pinch of salt. Working very carefully—caramel is extremely hot—dip the tops of the warm donuts into the caramel and return to the rack. Allow the caramel to set slightly.
- Serve the donuts the day they are filled for best texture. Store filled donuts refrigerated for up to 48 hours; bring to room temperature briefly before serving. Unfilled donuts can be frozen in an airtight container for up to one month.
FAQ
Can I bake the donuts instead of frying them?
Traditional salted caramel donuts are fried because the hot oil creates a tender interior and golden exterior that baking cannot fully replicate. While baked versions exist, the texture is closer to brioche or sweet rolls than to classic donuts. If you prefer baking, you can shape the dough, place it in a muffin pan or baking sheet, and bake at 350°F/175°C until golden brown, then fill and glaze as directed. Just note the final result will not have the same airy crumb or flavor of fried donuts.
Can these salted caramel donuts be made dairy-free?
Replace whole milk in both the dough and pastry cream with oat or cashew milk, which provide richness and a neutral flavor. Use plant-based butter alternatives for the dough, choosing a high-fat brand for the best texture. For the pastry cream, substitute cornstarch and plant-based milk, and thicken carefully over medium heat. The caramel itself is naturally dairy-free if you do not add butter or cream.
Why do donuts sometimes deflate after frying?
Donuts may deflate if the dough is under-proofed or over-proofed before frying, or if the frying oil is not at the correct temperature. Under-proofed dough is too dense, while over-proofed dough collapses easily after cooking. To test readiness, lightly press the dough with a fingertip; it should spring back slowly but leave a slight indentation. Oil that is too cool causes the donuts to absorb excess fat and collapse, while overly hot oil browns them too fast without letting the inside set. Proper proofing and steady frying temperature are key for fluffy, stable donuts.
How do I prevent the caramel from hardening too quickly?
Make the caramel only when the donuts are ready to dip, and keep the pan over very low heat to maintain fluidity. If the caramel becomes too thick, you can carefully reheat it to loosen the consistency. Work in small batches, dipping just a few donuts at a time. It also helps to have tongs ready to dip quickly and evenly. Avoid refrigerating glazed donuts before the caramel sets, since condensation can make it sticky.
What oil is best for frying the donuts?
Choose a neutral oil with a high smoke point, such as canola, sunflower, peanut, or vegetable oil. These oils allow the dough to cook evenly without imparting unwanted flavors. Avoid strongly flavored oils like olive oil, which can alter the taste. The temperature should remain steady at around 320°F/160°C for proper frying. Too hot, and the donuts will brown too fast while remaining raw inside; too cool, and they will absorb excess oil. Using a thermometer is the most reliable way to keep the oil consistent.
Can I make the pastry cream ahead for the donuts?
You can prepare the pastry cream up to two days in advance for salted caramel donuts. After cooking, press plastic wrap directly onto the surface of the cream to prevent a skin from forming, then refrigerate until needed. The cream will firm up as it chills, which makes it easier to pipe into the donuts. When ready to use, whisk it briefly to restore smoothness. Preparing the cream early saves time on the day of frying, since the donuts must be filled only once the cream is fully cold and stable.
How do I know when the salted caramel donuts are fully cooked?
The key to ensuring salted caramel donuts are fully cooked is monitoring both the frying temperature and the color of the dough. At 320°F/160°C, donuts should fry for about 2 to 3 minutes per side, depending on size. They should be golden brown all around but not overly dark. If unsure, cut one donut open to check the interior—it should be fluffy and cooked through without dense or wet spots. Undercooked donuts may collapse when cooled, while overcooked ones will be dry.
What is the best way to fill the donuts without making a mess?
The cleanest and most effective way to fill the salted caramel donuts is to use a piping bag fitted with a small plain round tip. Insert the tip into the side or bottom of the donut, then squeeze gently until you feel the donut expand slightly. This prevents the cream from bursting out. To avoid overfilling, stop once a little pastry cream appears at the entry point. If you don’t have a piping bag, you can use a zip-top bag with the corner cut off, though the filling may be less precise. Always fill donuts after frying and cooling slightly.
What is the best way to store salted caramel donuts?
It really depends on whether the salted caramel donuts are filled or unfilled. Once filled with pastry cream, they should be kept in the refrigerator because of the dairy-based filling. Place them in an airtight container lined with parchment to prevent sticking, and they will keep for up to 48 hours. Bring them to room temperature before serving so the cream softens. If the donuts are unfilled, they can be frozen in a sealed container for up to one month and then thawed before filling and glazing.
