Caramel Cream filled Doughnuts

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4&1/2 cups Cake flour
1/4 Cup Sugar
2 tsp Active dry yeast
3/4 tsp Salt
8 tbs melted butter
2 eggs (whisked)
1 &1/4 cup Warm Milk
Oil for frying
Castor sugar (for rolling the doughnuts in)

1 tin Caramel treat ( mix until smooth )
1 tub fresh cream (250ml)

Whisk cream until almost soft peaks has formed , now add the Caramel and continue whisking until stiff.

1.Firstly you have to activate the yeast by Adding the warm milk, yeast and sugar into a bowl.
2.Set aside for 4-5 minutes until yeast start foaming.

  1. Add the beaten eggs, cooled down melted butter and salt. Mix together.
    4.Now add half of the flour and stir well.
    5.Add the remaining flour and mix well using a spatula.
    6.When all the flour has been incorporated turn dough onto a well floured surface and knead until the dough comes together and has a smooth texture.
    7.Knead dough well until it springs back when pressing it with your finger.
  2. Put dough back into a oil greased bowl and cover. And allow to rise until doubled in size.
    9 .Once risen, punch dough down to let air the out. Now transfer to a floured surface and divide dough into 4 parts.
  3. Roll out the dough, press out rings with a round biscuit cutter and Set aside dough for 45 minutes to rise again.
  4. Heat oil in pot until hot. Turn down to medium heat and fry doughnuts until light golden brown in colour .
  5. Remove from oil and dust with castor sugar.
    13 . When doughnuts are cooled. Use a piping bag with a nozzle and fill the doughnuts with the caramel cream filling.