Deep-fried caramel cream doughnuts

These sweet and indulgent deep-fried caramel cream doughnuts make for the perfect sweet party treats! Crispy, sweet and so delicious, these beauties will have your guests coming back for more!

  • 45 mins preparation
  • 15 mins cooking
  • Makes 10
  • Print


Deep-fried caramel cream doughnuts
  • 1 cup milk, warmed
  • 75 gram butter, melted
  • 2 teaspoon dried yeast
  • 2 1/2 cup caster sugar, plus 1/2 cup extra
  • 2 egg yolks
  • pinch of salt
  • oil for deep-frying
  • 2 teaspoon ground cinnamon
  • 300 millilitre thickened cream
  • 2 tablespoon icing sugar, sifted
  • 1/2 cup caramel sauce, warmed, to serve


Deep-fried caramel cream doughnuts
  • 1
    In a small jug, combine milk and butter. Sprinkle over yeast. Cover and set aside 5 minutes, until frothy.
  • 2
    In a separate bowl combine flour, sugar, egg yolks and salt. Stir in yeast mixture.
  • 3
    Knead on a well-floured surface until smooth, but slightly sticky. Place in a greased bowl. Set aside in a warm place, covered, 1 ½ hours until doubled in size.
  • 4
    Punch down dough. Knead on a lightly floured surface 2 minutes until smooth. Roll out dough until 1cm thick. Rest dough 2 minutes.
  • 5
    Using cutters, cut 8cm rounds from dough with a 3.5cm centres. Place on a lined tray. Set aside 15 minutes until slightly risen.
  • 6
    In a large wide saucepan, heat oil to deep fry oil until a little dough sizzles straight away (180C). Deep-fry rounds in 2 batches of 5, 40 seconds each side, until puffed and golden. Drain, then toss in combined extra sugar and cinnamon.
  • 7
    In a bowl, beat cream with icing sugar until soft peaks form.
  • 8
    Split doughnuts through centre and sandwich together with cream. Drizzle with caramel sauce to serve.


Use a can of caramel top n fill for the sauce – stir and warm slightly in the microwave oven.

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