Salted Caramel Donuts – You know you want one!
Salted Caramel Donuts – You know you want one!

Salted Caramel Donuts – You know you want one!

Sometimes it seems like my best recipes are born out of a desire not to waste leftovers. These salted caramel donuts definitely fall into this category. Regular readers will remember my Salted Caramel and Pecan Monkey Bread.  It was a big hit in our house, but now I have a jar of homemade salted caramel leftover. What can you do with an excess of caramel sauce?? I thought about eating it straight from the fridge but decided to put it to better use.

Caramel Stuffed Donuts

Caramel Stuffed Donuts

I had already been toying with the idea of making donuts when a brilliant idea struck me! Why not make filled, salted caramel donuts. I know, it’s a stroke of genius. When you try them I’m sure you will agree.

The donut batter can be made with the help of a lot of fabulous labour saving devices, or it can be made by hand. So, you see there is no excuse not to make these delicious treats.

Donuts with Salted Caramel

Donuts with Salted Caramel

In my house sweet dishes don’t necessarily get the love they deserve.  For some reason I am part of a family that can walk passed cakes, cookies, and slices with out even considering taking a bite or two. It can be a little depressing being the cook for this family. Anyway, the whole family absolutely smashed these babies, so I thinks it’s safe to say they’re a sure thing in any normal, dessert loving household.

Salted Caramel Donuts

Salted Caramel Donuts


    Salted Caramel
  • 1 cup (200gm) brown sugar
  • 1 cup (250ml gm) cream
  • 1/2 stick (60g) butter
  • ½ - 1 tsp sea salt flakes
  • Donuts
  • 3 cups (450g) plain flour
  • 2 tbsp sugar
  • 1 pinch salt
  • 2 tsp dry active yeast
  • 1/2 cup (120ml gm) lukewarm milk
  • 1 tsp vanilla paste
  • 2 eggs
  • ½ stick (50g) butter, melted
  • oil for frying
  • caster sugar (superfine sugar) for dusting


  1. Combine the milk and yeast in a jug and allow to sit in a warm spot for at least 5 minutes.
  2. Thermomix Caramel
  3. Add all the caramel ingredients to the TM. Make sure to avoid getting the sugar on the blades. 15min/110degrees/speed. MC Out.
  4. Pour the sauce into a heat proof jug.
  5. Refrigerate and reserve for later. It will need to be completely cold to pipe.
  7. Add the sugar and cream to a saucepan over a low heat.
  8. Stir the mixture until the sugar has completely dissolved.
  9. Increase the heat and allow the sauce to simmer without stirring for 5 minutes.
  10. Add the butter and stir to combine.
  11. Remove from the heat.
  12. Refrigerate and reserve for later. It will need to be completely cold to pipe.
  13. Thermomix Dough
  14. Add the flour, butter, vanilla, sugar, egg and salt to the TM bowl. Pour the milky yeast over the dry ingredients in the TM bowl. 3min/knead
  15. Bread Machine Dough
  16. Add the flour, butter, vanilla, sugar, salt, egg and frothy milk mixture to the breadmaker.
  17. Set on dough cycle.
  18. Hand Method Dough
  19. Add the flour, salt and sugar to a large bowl.
  20. Add the wet ingredients (yeast milk, egg, butter and vanilla) to a jug and stir to combine.
  21. Make a well in the centre of the flour add the liquids slowly and incorporate until combined.
  22. Once combined knead for 5 minutes until a shiny elastic dough forms.
  23. Grease a large bowl with oil.
  24. Proofing the Dough
  25. Once you have your dough add it to a large, oiled bowl.
  26. Cover the bowl with a clean tea towel.
  27. Place the dough in a warm place for one hour to proof. The dough should nearly double in size.
  28. Remove the dough from the bowl and kneed it by hand for a minute or so.
  29. Roll the dough lightly so that its about 1/2i inch or 1 1/2 cm thick.
  30. Use a cookie cutter to cut rounds.
  31. Place the circles of dough on baking paper and cover with a tea towel.
  32. Leave them to double in size.
  33. Cooking
  34. Preheat oil in a deep heavy based saucepan or a deep fryer. The oil should be at least 2 inches (5cm deep)
  35. Bring the oil to 350F/180C, and then add 2 donuts at a time to the oil.
  36. Cook the donuts for 2 minutes per side or until golden.
  37. Set them aside on absorbent paper to while you cook the rest.
  38. Once the donuts have cooled dust them with the icing sugar (powdered sugar).
  39. Add the cooled caramel to a piping bag with a filling nozzel.
  40. Put the piping tip into the top of each donut.
  41. Pipe the caramel into the donut until the donut starts to look a little puffy.
  42. Enjoy

Don’t forget to pin the recipe for later.

Also, if you would like FREE Thermomix recipes, from all the best Australian Food Bloggers, join the Thermomix Kitchen group page. Some really fabulous food bloggers are sharing their best dishes on this page just for you :).

Caramel Donuts

Caramel Donuts

What other fillings do you think would go well in a donut? I have to admit I do like the standard creme patisserie or jam filling.

Salted Caramel Donuts

Salted Caramel Donuts

Make sure you pin this recipe for when a donut craving strikes!

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  1. Hi Julie, I can see why your family loved these beauties they look amazing and I bet they are delicious too!

  2. Well done on not just eating the sauce from the jar 😛 These look like a great way to use it up!

  3. Wish I could have one!!

  4. Salted caramel and doughnuts – two of my favourite things! This recipe is yummy PLUS!

  5. You are the queen of wicked recipes Julie. Kind of a good thing that your family isn’t sugar crazy!

  6. Oh wow, these look absolute marvellous and deliciously decadent. My teeth are humming just looking at them. What a visual feast and the recipe looks manageable too. Well done… highly tempting.

  7. I confess I am simply going to make the Caramel Sauce. Possibly my favourite flavour – I can eat it by the spoonful, drizzled on bsbanas, over vanilla bean ice cream. Yum. X?

  8. Hubba hubba! Who could resist these?!

  9. My sauce in the Thermomix is sooo runny. How can I thicken it?? Thanks

    • Hey Bianca,
      The caramel will only set when you put it in the fridge. It needs to be ice cold before you can pipe it. If you’re short on time you can put the sauce into a saucepan and stir over a medium heat letting it bubble until it thickens more. This will reduce the moisture content in the sauce further. The sauce will then continue to thicken (quicker and further) as it cools.

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