Name: Spiced Nut Coated Doughnuts with Salted Caramel Sauce Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: British
Ingredients: 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; 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

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Introduction

These hot doughnuts coated in a spiced sugared nut mixture offer a delightful twist on a classic treat. Crispy on the outside and soft inside, they’re perfect for sharing with a warm salted caramel sauce.

Spiced Nut Coated Doughnuts with Salted Caramel Sauce Recipe - Recipe Image

Ingredients

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
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

Step 1: Make the spiced nut coating by pulsing the nuts, cardamom seeds, cinnamon, and nutmeg in a food processor until very fine and dusty. Stir in the light brown sugar, then transfer to a large bowl and set aside.
Step 2: In a jug, whisk together the eggs, soured cream, and melted butter.
Step 3: In a large bowl, combine the self-raising flour, ground cinnamon, grated nutmeg, golden caster sugar, bicarbonate of soda, and ½ tsp fine salt. Whisk to mix evenly.
Step 4: Stir the wet ingredients into the dry mixture to form a shaggy dough.
Step 5: Lightly flour a work surface and turn out the dough. Knead briefly for about 5 minutes until soft and smooth.
Step 6: Roll the dough into a rectangle about 1.5cm thick. Use a 5cm round cutter to stamp out circles, then roll these into 24–26 balls.
Step 7: Heat vegetable oil in a large saucepan to 180°C, filling the pan no more than a third full. Test readiness by dropping a cube of bread; it should sizzle instantly and brown within 30 seconds.
Step 8: Fry the doughnuts in batches, lowering them carefully into the hot oil. Cook for 4–5 minutes until golden brown and fully cooked through.
Step 9: Remove the doughnuts with a slotted spoon and immediately toss them in the spiced nut mixture to coat thoroughly.
Step 10: Serve the doughnuts warm with salted caramel sauce for dipping.

Tips & Variations

Use fresh spices for the nut coating to enhance the warmth and aroma of the doughnuts.
For a lighter texture, ensure not to over-knead the dough.
Try substituting the salted mixed nuts with pecans or walnuts for a different flavor profile.
You can add a pinch of cayenne pepper to the nut mixture for a subtle spicy kick.

Storage

Best enjoyed fresh and warm, these doughnuts can be stored in an airtight container at room temperature for up to 2 days. To reheat, warm gently in a low oven or briefly in the microwave to preserve their softness. Avoid refrigerating as it will dry them out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these doughnuts instead of frying them?

These doughnuts are traditionally deep-fried to achieve a crispy outside and soft inside. Baking will result in a different texture and less crispness, but you can try baking at 200°C for 10–12 minutes until golden, though they won’t have the same authentic taste.

What can I use if I don’t have soured cream?

You can substitute soured cream with plain yogurt or buttermilk in equal amounts. Both will provide the necessary acidity to react with the bicarbonate of soda and help tenderize the dough.