Caramel Doughnuts – Tasty Baked Doughnuts with a Sticky Caramel Glaze
Let’s bake caramel doughnuts with a sticky-sweet glaze! First, we whip up a brown sugar batter, and then make a rich and creamy caramel glaze from scratch. These baked doughnuts are super soft and fudgy, and taste perfect with a glass of milk. Check out our applesauce doughnuts, and download the pretty gift box to package the doughnuts at the end of this post.
Here is how to bake the caramel doughnuts! We also show how to assemble the doughnut gift box in this video tutorial.
More caramel recipes
Caramel Doughnuts Recipe
When cooking jam, it’s important to use exact measurements. We therefore recommend to use a kitchen scale instead of measuring cups.
Prep Time: 1 hour
Oven Temperature: 175°C / 350°F / gas mark 4
Baking Time: 13 – 15 minutes
Cooling Time: 2 hours
Yields: 12 doughnuts
- 150 g (3/4 cup) brown sugar
- 3 tbsp melted butter
- 1 egg (UK & Europe: M / US, CA, AUS, NZ: L)
- 160 ml (2/3 cup) cream
- 150 g (1 1/4 cups) flour
- 1 tsp baking powder
- 200 g (1 cup) brown sugar
- 6 tbsp butter
- 300 ml heavy cream
- 1 tsp vanilla extract
- kitchen scale or measuring cups and spoons
- large metal spoon
- large and small mixing bowls
- electric hand-held or stand mixer fitted with the paddle attachment
- rubber spatula
- disposable piping bag
- 12-hole doughnut tin (pan)
- oven mitt or kitchen towel
- cooling rack
- heavy-bottom sauce pan
- wooden spoon
1) Prep Work
Preheat the oven to 175°C (350°F / gas mark 3). Grease a 12-hole doughnut tin and generously flour the tin (pan).
2) Mix the batter
In a large mixing bowl, whisk together the brown sugar and melted butter. Stir in the egg and vanilla extract. Then add the cream, flour and baking powder, and mix until well combined.
3) Bake the doughnuts
Transfer the batter into a piping bag, and fill each mould 2/3 with batter. Bake for 13 to 15 minutes, until a cake tester or skewer inserted in the middle of a doughnut comes out clean. Let cool on a wire rack for an hour.
4) Make the glaze
To make the glaze, add the brown sugar and butter into a heavy-bottom sauce over medium high-heat and bring to a simmer. Cook the mixture until the sugar and butter have completely melted, and stir constantly so the caramel doesn’t burn to the bottom of the pan. Take off the heat, and add the cream and vanilla extract. Return to the heat, and cook on low heat until everything comes together. Let cool for 20 minutes.
5) Decorate the doughnuts
Dip each doughnut in the glaze once it’s cool enough to handle. Place on a wire rack and decorate with caramel sauce, fudge bits and chopped nuts.
Materials: fudge, caramel
Shelf life and storage
The doughnuts taste best on the day they’re made, and keep fresh for up to 3 days at room temperature.
Free Printable Doughnut Box
Click on the button to download your free printable gift box for the caramel doughnuts!
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