Introduction

These hot doughnuts with a spiced sugared nut coating bring a delightful twist to a classic treat. Soft and fluffy inside, they’re coated in a fragrant mix of nuts and warm spices, perfect for serving with a rich salted caramel sauce. A comforting dessert that’s sure to impress any crowd.

Spiced Nut-Coated Hot 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 salted mixed nuts, ½ tsp ground cinnamon, crushed cardamom seeds, and grated nutmeg in a food processor until very fine and dusty. Stir in the light brown soft sugar, then transfer the mixture to a large bowl and set aside.
Step 2: In a jug, whisk together the beaten eggs, soured cream, and melted butter.
Step 3: In a large bowl, combine the self-raising flour, 1 tsp ground cinnamon, finely 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 to form a shaggy dough.
Step 5: Turn the dough onto a lightly floured surface and knead gently 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 shape them into 24–26 balls.
Step 7: Heat vegetable oil in a large saucepan to 180°C (350°F), filling no more than one-third of the pan. Test the temperature by dropping in a cube of bread; it should sizzle immediately and brown within 30 seconds.
Step 8: Fry the doughnut balls in batches, lowering them carefully into the oil. Cook for 4–5 minutes, turning occasionally, until golden brown and cooked through.
Step 9: Use a slotted spoon to remove the doughnuts and immediately toss them in the prepared spiced nut mixture to coat evenly.
Step 10: Serve hot with salted caramel sauce for dipping.

Tips & Variations

For a nut-free version, substitute the spiced nut coating with a mix of cinnamon and sugar.
If you don’t have soured cream, use plain yogurt or buttermilk as a substitute.
Ensure the oil temperature is steady at 180°C to cook the doughnuts evenly without absorbing too much oil.
Try adding a pinch of chili powder to the nut coating for a subtle spicy kick.

Storage

These doughnuts are best enjoyed fresh and hot. If needed, 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. The nut coating is at its best immediately after frying, so it’s recommended to toss them in the coating just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these doughnuts instead of frying?

These doughnuts rely on deep-frying for their characteristic texture and flavor, so baking isn’t recommended. Frying gives them a crisp exterior and soft interior that baking can’t replicate.

What can I use if I don’t have a food processor for the nut coating?

You can finely chop the nuts and crush the spices using a mortar and pestle, then mix with the sugar. It may not be as fine but will still provide great flavor and texture.

Spiced Nut-Coated Hot Doughnuts with Salted Caramel Sauce Recipe

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★★★★★

4.5 from 70 reviews

These hot doughnuts feature a soft, spiced batter fried to golden perfection and coated in a fragrant sugared nut mixture with cinnamon, cardamom, and nutmeg. Served warm with a rich salted caramel sauce, they offer a delightful blend of crunchy and soft textures with warm holiday spices.

Author: Dana
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 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
½ tsp fine salt

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

Prepare the nut coating: Pulse the salted mixed nuts together with ground cinnamon, crushed cardamom seeds, and grated nutmeg in a food processor until very finely ground and dusty in texture. Transfer to a large bowl, stir in the light brown soft sugar, and set aside.
Mix the wet ingredients: In a jug, whisk together the beaten eggs, soured cream, and melted salted butter until smooth and combined.
Combine the dry ingredients: In a large bowl, sift or whisk together the self-raising flour, ground cinnamon, grated nutmeg, golden caster sugar, bicarbonate of soda, and fine salt to distribute evenly.
Form the dough: Gradually stir the wet mixture into the dry ingredients to form a rough, shaggy dough. Turn this dough out onto a lightly floured surface and knead gently for about 5 minutes until soft and smooth.
Shape the doughnuts: Roll the dough into a rectangle about 1.5 cm thick. Use a 5 cm round cutter to cut out circles, then roll each circle into small balls. You should get approximately 24 to 26 doughnut balls.
Heat the oil: Pour vegetable oil into a large saucepan, filling it no more than one-third full. Heat the oil over low heat until it reaches 180°C (use a candy or deep-fry thermometer for accuracy). Test the oil temperature by dropping in a small cube of bread; it should sizzle immediately and turn golden brown within 30 seconds.
Fry the doughnuts: Carefully lower a few doughnut balls at a time into the hot oil. Fry for 4 to 5 minutes, turning occasionally, until they are golden brown and cooked through.
Coat with spiced nuts: Using a slotted spoon, remove the hot doughnuts from the oil and immediately place them into the prepared spiced sugared nut mixture. Gently shake the bowl to coat each doughnut evenly.
Serve: Serve the hot, coated doughnuts immediately with salted caramel sauce for dipping to enjoy a sweet and spicy indulgence.

Notes

Ensure the oil temperature is steady at 180°C to avoid greasy or undercooked doughnuts.
Do not overcrowd the pan while frying; cook in small batches for even cooking and safe temperature control.
Use fresh spices for maximum aromatic flavor in both the dough and coating.
Salted caramel sauce can be store-bought or homemade, complementing the warm spices perfectly.
Leftover coated doughnuts are best eaten fresh, but can be gently reheated for short periods.

Keywords: hot doughnuts, spiced nuts, sugared coating, salted caramel sauce, fried doughnuts, festive dessert, cinnamon doughnuts, cardamom doughnuts