Spiced Nut-Coated Hot Doughnuts with Salted Caramel Sauce Recipe
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.
- 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
