Spiced Nut-Coated Hot Doughnuts with Salted Caramel Sauce Recipe

Introduction

Enjoy these warm, fluffy hot doughnuts coated in a fragrant spiced sugared nut mixture. Perfectly paired with a rich salted caramel sauce, they make an irresistible treat for any occasion.

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

1. Step 1: Make the coating by pulsing the nuts, ground cinnamon, crushed cardamom seeds, and grated nutmeg in a food processor until very fine and dusty. Stir in the light brown sugar, then transfer the mixture to a large bowl and set aside.
2. Step 2: In a jug, whisk together the beaten eggs, soured cream, and melted butter. In a large bowl, combine the self-raising flour, cinnamon, grated nutmeg, golden caster sugar, bicarbonate of soda, and ½ tsp fine salt. Whisk to mix.
3. Step 3: Stir the wet ingredients into the dry to form a shaggy dough. Turn the dough onto a lightly floured surface and knead briefly for about 5 minutes until soft and smooth.
4. Step 4: Roll the dough into a rectangle about 1.5cm thick. Using a 5cm round cutter, stamp out circles and then roll each into a ball to form 24–26 doughnuts.
5. Step 5: Heat vegetable oil in a large saucepan to 180°C, filling no more than a third full. Test the temperature by dropping a cube of bread into the oil; it should sizzle immediately and brown within 30 seconds.
6. Step 6: Fry the doughnut balls a few at a time for 4–5 minutes or until golden brown and cooked through. Use a slotted spoon to remove them and immediately toss in the spiced nut mixture until well coated.
7. Step 7: Serve the hot, coated doughnuts with salted caramel sauce for dipping.

Tips & Variations

• For extra flavor, toast the nuts lightly before pulsing to enhance their aroma.
• If you don’t have soured cream, mix plain yogurt with a teaspoon of lemon juice as a substitute.
• Try swapping the salted mixed nuts for pecans or almonds for a different texture.
• Use a kitchen thermometer to keep the oil temperature steady for even frying.

Storage

These doughnuts are best enjoyed fresh and warm. If you have leftovers, store them in an airtight container at room temperature for up to one day. Reheat gently in a warm oven for a few minutes before serving. Avoid refrigeration as it can dry them out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these doughnuts instead of frying?

While this recipe is designed for deep-frying to achieve a crispy exterior and soft interior, you can bake them at 200°C (fan 180°C) for 10-12 minutes. They won’t be the same texture but will still be delicious.

How do I know when the oil is at the right temperature?

Use a kitchen thermometer to check the oil temperature at 180°C. Alternatively, drop a small piece of bread into the oil; it should sizzle immediately and turn golden within 30 seconds.

Spiced Nut-Coated Hot Doughnuts with Salted Caramel Sauce Recipe

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4.5 from 131 reviews

These hot doughnuts coated in a fragrant spiced sugared nut mixture combine a crispy, golden exterior with a tender, fluffy inside. Infused with warming cinnamon, nutmeg, and cardamom spices, they’re perfect for dipping into rich salted caramel sauce, making an indulgent treat ideal for gatherings or cozy desserts.

• Author: Marco
• 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 1x2x3x

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

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

To Serve

• Salted caramel sauce

Instructions

1. Prepare the nut coating: Pulse the mixed nuts, ground cinnamon, crushed cardamom seeds, and grated nutmeg in a food processor until achieving a very fine, dusty texture. Stir in the light brown soft sugar thoroughly, then transfer the mixture to a large bowl and set aside for coating the doughnuts later.
2. Make the dough: In a jug, whisk together the beaten eggs, soured cream, and melted salted butter until fully combined. In a large bowl, sift together the self-raising flour, ground cinnamon, finely grated nutmeg, golden caster sugar, bicarbonate of soda, and ½ tsp fine salt. Whisk these dry ingredients to mix, then pour in the wet mixture and stir gently to form a shaggy dough.
3. Knead and shape doughnuts: Turn out the dough onto a lightly floured surface. Knead it briefly and gently for about 5 minutes until soft and smooth. Roll the dough into a rectangle approximately 1.5cm thick. Using a 5cm round cutter, stamp out circles and then roll each circle into a ball to form 24 to 26 doughnut balls.
4. Heat the oil: In a large saucepan, pour vegetable oil to not more than one-third full and heat it over low heat until reaching 180°C. Test the temperature by dropping a cube of bread in the oil – it should sizzle immediately and turn golden brown within 30 seconds, indicating the oil is ready for frying.
5. Deep-fry the doughnuts: Carefully lower a few doughnut balls into the hot oil at a time, making sure not to overcrowd the pan. Fry the doughnuts for 4 to 5 minutes, turning occasionally, until they are golden brown and cooked through. Use a slotted spoon to remove them from the oil.
6. Coat the hot doughnuts: Immediately transfer the hot doughnuts to the bowl with the spiced sugared nut mixture. Gently shake the bowl to evenly coat each doughnut ball in the crunchy, flavorful nut coating.
7. Serve: Arrange the coated doughnuts on a serving plate and accompany them with salted caramel sauce for dipping, enhancing the sweet and spicy flavors of the doughnuts.

Notes

• Ensure the oil temperature stays steady at 180°C throughout frying to cook the doughnuts evenly without burning.
• If you don’t have a thermometer, the bread cube test is a reliable way to check oil readiness.
• The doughnuts should be fried in small batches to avoid lowering the oil temperature.
• The spiced nut coating adds texture and flavor, so do not skip this step.
• Salted caramel sauce complements the sweetness and spice beautifully, but you can substitute with honey or maple syrup if desired.
• Leftover doughnuts can be stored in an airtight container and lightly warmed before serving.

Keywords: doughnuts, deep-fried doughnuts, spiced nut coating, salted caramel, British dessert, cinnamon nutmeg cardamom, sweet fried dough, festive treats