We all love donuts but you have to try them with caramel, as Carolina Doriti suggests us for the Wise Home Cooking series!
For the donuts
30 gr fresh yeast
500 gr bread flour
60 gr granulated sugar
1 tsp salt
1 large egg, lightly beaten
200 ml + 4 tablespoons warm water
45 gr butter, melted
Sunflower oil for deep frying
For the filling
Dolopia salted caramel
For the coating
150 gr light brown sugar
1 tsp powdered cinnamon
¼ tsp ground clove
Zest from 1 lemon
Prepare the coating sugar by adding all ingredients in a food processor and pulsing. Put in a bowl and set aside.
In a small bowl, dissolve the yeast in 4 tablespoons of warm water. Let stand for 10-15 minutes until it gets bubbly.
In a large bowl combine the flour, sugar and salt. Pour in the yeast, the rest of the water and the egg, and knead, until the dough comes together (if necessary, add a bit more water).
Add in the melted butter and knead for about 5-10 more minutes until the dough is smooth, shiny and quite elastic. Shape the dough into a ball, place in the bowl and cover with cling film. Let it rise for 1 hour.
Once it has risen, divide into approximately 20 pieces of about 20 gr each. Shape into balls and place on a tray lined with parchment paper. Cover loosely with cling film and allow to rise once more for another 45-60 minutes.
Pour plenty of frying oil halfway into a pot or deep frying pan. Heat it up and fry the doughnuts in batches, until golden brown on both sides. Remove with a slotted spoon and drain on paper towels. Roll directly into the coating sugar mix and set aside.
Transfer the butterscotch Salted Caramel into a piping bag fitted with a small nozzle. Poke a small hole in the bottom of each doughnut ball and pipe in some of the butterscotch caramel. Place on a platter and serve!