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Salted Caramel Doughnuts & Salted Caramel Apples on Stick – Happy Halloween!

I’m still on my salted caramel crusade, I think I probably just need to buy a box of the Bohemian chocolates that we sampled at the Chocolate Festival in Wellington and get over it. I mean a batch of doughnuts and caramel toffee apples in one weekend for a household of two is ridiculous and hubby doesn’t eat fruit and also decided he didn’t like salted caramel either… a little strange I know. I became the good neighbour, fobbing off my wares, sharing the love and the calories…cough..cough, that’s what friends are for right? I fried these doughnuts this time but I have been known to bake them in the past just like a bread roll and they are still rather good.

The toffee apples are for Halloween, it’s a funny treat isn’t it? An apple a day keeps the dentist away they say, I’m sure the dentist has a heart attack over these apples but no more so than when we get to pay our dentist bill. I went last week, just a routine check and teeth clean by the hygienist and it cost more than a whole orchard of apples and the toffee together, I should have taken him some toffee apples so we could all have broken out in a cold sweat together.

Ingredients – Doughnuts, makes 8

350g plain flour

70g brown sugar

1tsp instant yeast

165ml luke warm milk

1 free range eggs

70g butter, melted

vegetable oil for frying


Combine the flour and sugar in a bowl.

Add the yeast to the milk and put aside for a few minutes until it starts to ferment. Then whisk the yeasty milk together with the eggs and melted butter. Add to the flour mix and combine into a dough ball.

Knead the dough for 8-10 minutes and press dough out on a floured working surface to approximately an inch thick.

Using a medium & very small cookie cutter, cut the doughnuts out with the large cutter and the cut the centres out of each doughnut with the small cutter. Place the doughnuts and the ‘whole’ separately on an oiled tray to prove, leaving enough space between them to double in size.

Oil the top if the doughnuts and cover the whole tray with a plastic bag, you’ll need to use 2 trays

Re-knead any dough left over and cut out further doughnuts.

Once dough is doubled in size they are ready to bake.

Heat approximately 300ml of vegetable oil to 190C in a heavy bottom pan, enough to be half the depth of the doughnuts. If you don’t have a themometre just do a test with a little piece of dough to check when it is hot enough. Its should slowly brown.

Add 2 to 3 to the pan and fry the doughnuts for approximately 1 minute then turn and fry for the same amount of time on second side.

Remove from saucepan with a slotted spoon and allow doughnuts to cool on kitchen paper.

Make the caramel at this stage and once it is ready the doughnuts will be cool enough to dip.

Ingredients – Caramel

1 cup brown sugar

100g butter

3 Tbsp water

1tsp salt

Method -Caramel

Combine the sugar, butter & water in a saucepan over low heat until the sugar has melted, stirring constantly.

Increase the heat and bring the caramel up to 146C (you will need a sugar thermometre)

Once it has reached temperature turn the heat off and lett it settle for a minute then dip both the doughnuts & apples into the caramel.

You can add an extra sprinkle of salt to the caramel if you wish.

26 Comments Post a comment
  1. I wish I were your neighbor! It looks like you are going for the sticky caramel thing, but if it’s just the flavors you’re after may I recommend this ice cream? The flavor so–salted caramel. 🙂

    October 25, 2012
  2. Foodopera #

    how do you stay sooooo slim???? beautiful and festive x

    October 25, 2012
  3. The doughnuts look absolutely gorgeous Alli, I’m gonna have me a crack at them! Really enjoying your blogs, sounds like all is dandy over there…great stuff. Catch you in December hopefully, take care.
    Teri xx

    Teri Cooper
    Executive Assistant to Brett Fletcher
    Executive General Manager PNG & Indonesia
    t +61 3 9522 5342 / m +412 754 653

    October 25, 2012
  4. There’s always the option to “red cross” a parcel to me! Seriously good looking doughnuts. We used to “dook” for apples on Halloween in Scotland – great fun!

    October 25, 2012
  5. What delicious treats! I particularly like those doughnuts. Droolworthy!



    October 25, 2012
  6. Jueseppi B. #

    Reblogged this on The ObamaCrat.Com™ and commented:
    YummY. Thank you Pease Pudding.

    October 25, 2012
  7. I can’t remember how long it’s been since I had a toffee apple…

    October 26, 2012
  8. You have prompted me to purchase a sugar thermometer. I’ve never attempted caramel before and I’m going to make those apples for our Halloween potluck at work on Wednesday. Lovely photos as usual!

    October 26, 2012
  9. I can feel my cavities hurt just from looking at the photos! How yum!

    October 26, 2012
  10. Toffee Apples, now there’s a throw back in time. These look delicious. I was never a fan of the supermarket hard toffee versions which cracked your teeth and ripped your tongue. These look so much more my style.

    October 26, 2012
  11. mairi29 #

    Those doughnuts look dangerously delicious! What I would give for one or yes, Bohemein Salted caramels….may have to order some online!

    October 26, 2012
    • peasepudding #

      I think we need to treat ourselves for Christmas, I’m go into put a box under the tree for me from Santa!

      October 28, 2012
  12. Brilliant!

    October 26, 2012
  13. not permitted to have toffee apples or doughnuts…… but, I do love your photography. Thank you for sharing.

    October 27, 2012
  14. Wow those donuts looks so tempting, Mmmmmm

    October 28, 2012
  15. Your photos look great. Yes, dentist bills can cripple you so no toffee apples. But the doughnuts look so good a couple of them couldn’t hurt.

    October 28, 2012
  16. toffee apples! now there’s a wonderful childhood memory. red sticky things 🙂
    if i was to bake these doughnuts instead of fry, what would be the oven temperature and timing please?

    October 28, 2012
  17. They are so beautiful, I need to make salted caramel soon! Your baking skils are inspirational but I do have a bit of fear of yeast and I would also eat them all!! That first shot is ama-zing, pinned!!

    October 29, 2012
    • peasepudding #

      Thanks for the Pin Nat, I really need to get organised on Pinterest, set up but I’m a bit slow to load it up with pins!

      October 29, 2012
      • That’s probably a good thing, I’m totally addicted now! Need to focus on real life a bit more!! 😉

        October 30, 2012
      • peasepudding #

        Eew, is that the real world were we have to do jobs rather than what we would really like to do :0(

        October 30, 2012
  18. Richmond Treats and Kansas City Eats #

    Wow! Beautiful photos! Can’t wait to try these recipes! Looks so good.

    November 6, 2012
    • peasepudding #

      Thank you ladies, I hope you enjoy the caramel if you get to make it.

      November 7, 2012

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  1. Sunday cooking: doughnuts | pretazetas

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