I love baked doughnuts. While not having the same indulgent crispy texture as their fried alternatives, they are so simple to whip up, baked in 10 minutes and effortlessly give you that perfect ring finish ready to be glazed with any topping of your craving.
For these you need a doughnut tin, which is honestly one of my favourite baking accessories. It’s one of those impulse buys you never think you’ll actually use until you have it and now it literally makes me so excited every time I get to dig it out.
The doughnut recipe I used is adapted from Benjamina Ebuehi, which makes a lovely cakey doughnut, so light and airy to compliment the heavy caramel topping (the real show stealer here), especially when combined with a hint of sea salt and crunchy pecans.
60g unsalted butter, softened
110g caster sugar
220g plain flour
35g cocoa powder
1 tsp baking powder
½ tsp baking soda
220g granulated sugar
4 tbsp water
3 tbsp golden syrup
60g unsalted butter
150ml double cream
1 tsp sea salt
Pecans, chopped into small pieces
1. Start with the salted caramel to give it adequate time to cool. Prepare your butter and cream, already measured out. Place the sugar, water and golden syrup in a saucepan, stir to mix until the sugar dissolves and then stop using the spoon. Bring it to the boil while picking up the pan and swirling it around a few times to stop it from sticking.
2. As it starts to caramelise, it will bubble up and spit so watch closely while tilting and swirling. Don’t be tempted to take it off too early, brown areas will appear around the edges so keep swirling till it reaches an even golden brown all over and starts to give off a slight burnt sugar smell. That’s your sign to take the pan off the heat before it gets too burnt and dark brown. Then stir in the butter and cream, mixing until all combined and creamy. Finally add the salt and pour into a bowl, cover with cling film and leave to cool in the fridge.
1. Preheat the oven to 200C/180C fan and grease a 12 hole doughnut pan with butter.
2. Beat together the butter and sugar until pale, light and fluffy. Whisk in the eggs and buttermilk until all incorporated.
3. Sift all the dry ingredients together and carefully fold into the wet ingredients being careful not to knock out all the air.
4. Put all the mix in a piping bag, snip off the end and pipe a ring into each hole of the tin. You don’t need to overfill as they will puff up when baked. Place in the oven for 10-12 minutes until cooked through and slightly firm and cracked on top. Leave to cool for a few minutes before lifting out onto a wire rack to cool completely.
5. When the caramel has cooled to a thick custard like consistency, spread on a thin layer of caramel over each doughnut and sprinkle on the chopped pecans.