Salted Caramel Donuts

04 Jun

Chef Jonathan: I was very excited for this week, because I’ve never made doughnuts before. First off, I disagree with the whole proofing process (“fridge method”), so I decided instead to make my dough, proof for 1 hour, punch down, then proof for another 30 minutes. Remember, that yeast likes a warm, dark environment, so I highly recommend this method. I then rolled out the dough and cut 3 inch circles, with 1 inch holes inside. I then let it those proof for another 45 minutes, then deep-fried the doughnuts and holes and let cool while I made the caramel. I made a classic caramel sauce, with equal parts sugar and water, corn syrup, and adding heavy cream to make a nice amber caramel. I drizzled the caramel on top, and voila!

Karen:  2 weeks ago I told my husband that I wanted to make homemade donuts.  1 week later I find a recipe that makes my mouth water.  I think it was meant to be 🙂

I read the recipe and it said to proof the dough overnight in the fridge.  I was skeptical as I’d never heard that before and after doing some research, I decided not to follow that and just make the dough and let it set for 2 hours.  The dough never rose.  I found the recipe hard to read. I’m not sure if it’s because there were so many steps or I just wasn’t able to focus while following it.  The donuts turned out well but I made some mistakes, especially with the caramel, but the taste was there. I actually decided not to make the burnt caramel. I don’t think my palette is that refined.

I shared them with some friends and they all enjoyed them; as did my husband and I. But I found that they were a lot of work – which making homemade donuts are – and I figure I probably won’t make them, again.

a mound of donuts

The little holes

Here is the website where the recipe is from:


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