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- Home
- Inspiration & Gifts
- Recipes
- Carnival
- Caramel doughnuts
Caramel doughnuts
Nutrition facts per serving:
- Energy in kcal about 371
- Fat about 18g
- Carbohydrates about 49g
- Protein about 3g
This is needed
This is needed
for 12 piece
Doughnut dough
- 300 gluten-free flour
- 0.5 salt
- 4 sugar
- 2 ground psyllium
- 50 lactose-free butter
- 0.5 yeast
- 1.75 lactose-free milk
- 1 eggs
To deep-fry
- oil
Caramel filling
View these products
- 4 water
- 200 sugar
- 100 sugar
- 2 lactose-free full cream
And that's how it's done
And that's how it's done
Doughnut dough
In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the butter, milk and egg, mix and knead to form a soft, smooth dough. Divide the dough into 12 portions, shape into balls, place on a baking tray lined with baking paper, cover and leave to rise at room temperature for approx. 1 1/2 hrs.
To deep-fry
Fill a pot to 1/3 with oil and heat it to approx. 160°C. Place the dough balls in the oil in batches using a slotted spoon, fry for approx. 2 mins. on both sides. Remove and drain on paper towels.
Caramel filling
Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, swirling the pan occasionally, until a light brown caramel has formed. Remove the pan from the heat, pour in the cream, simmer over a low heat until the caramel has dissolved, reduce for approx. 5 mins., allow to cool for approx. 15 mins.
To fill, insert a straw two-thirds of the way into the doughnuts, work the straw backwards and forwards a few times until the hole is approx. 5 mm wide. Transfer the caramel to a piping bag with a smooth nozzle (approx. 5 mm in diameter) and pipe into the doughnuts. Pour the sugar into a deep bowl and roll the doughnuts in the sugar.
