Spiced Nut Coated Doughnuts with Salted Caramel Sauce Recipe
Enjoy irresistibly soft and fluffy hot doughnuts coated with a fragrant spiced sugared nut mixture. These delightful treats are deep-fried to golden perfection and served warm with a luscious salted caramel sauce, making for a perfect indulgent snack or dessert.
- 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 nut coating: Pulse the mixed nuts, ground cinnamon, crushed cardamom seeds, and grated nutmeg in a food processor until the mixture becomes very fine and dusty. Stir in the light brown soft sugar, then transfer the mixture into a large bowl and set aside for later.
- Mix wet ingredients: In a jug, whisk together the beaten eggs, soured cream, and melted salted butter until thoroughly combined.
- Combine dry ingredients: In a large bowl, add the self-raising flour, ground cinnamon, finely grated nutmeg, golden caster sugar, bicarbonate of soda, and ½ teaspoon fine salt. Whisk these dry ingredients well to ensure even distribution of spices and raising agents.
- Form the dough: Pour the wet mixture into the dry ingredients and stir gently until a shaggy dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead gently for about 5 minutes until it becomes soft and smooth.
- Shape doughnuts: Roll the dough into a rectangle about 1.5 cm thick. Use a 5 cm round cutter to stamp out circles. Gather scraps, reroll, and repeat until you have approximately 24–26 doughnut shapes. Roll these circles gently into balls.
- Heat the oil: In a large saucepan, fill no more than one-third with vegetable oil and heat it over low heat until it registers 180°C (350°F). Test the temperature by dropping in a cube of bread — it should sizzle immediately and turn golden brown within 30 seconds.
- Deep-fry the doughnuts: Carefully lower a few doughnut balls into the hot oil at a time to avoid overcrowding. Fry for 4–5 minutes, turning occasionally, until they achieve a deep golden brown color and are cooked through.
- Coat with spiced sugar and serve: Using a slotted spoon, remove the doughnuts from the oil and immediately toss them in the spiced sugared nut mixture in the prepared bowl, shaking gently to coat evenly. Serve warm with salted caramel sauce for dipping.
Notes
- Ensure oil temperature is consistent to avoid greasy or undercooked doughnuts.
- You can substitute salted mixed nuts with unsalted nuts and add a pinch of salt if preferred.
- Store leftover doughnuts in an airtight container and reheat briefly before serving as they taste best warm.
- If you don’t have a food processor, finely chop nuts and spices manually, then mix with sugar.
- For a spicier kick, increase cinnamon or add a pinch of ground clove.
Keywords: hot doughnuts, spiced sugared nut coating, deep-fried doughnuts, salted caramel dipping sauce, cinnamon nutmeg doughnuts, homemade doughnuts
