Sweet, salty, and irresistibly tender, these salted caramel donuts are even better than a bakery find—and they’re easy to make at home. Built on the same pillowy milk-bread dough used for the fried chocolate donuts with glossy cocoa glaze, they’re light, airy, and melt in your mouth.
After frying, each donut is rolled in granulated sugar, piped with homemade caramel, and finished with a sprinkle of flaky sea salt. They look like a bakery treat but are freshest when made at home.
Bake Along Process
1
Make the tangzhong. Cook a small portion of flour and water into a paste; this step keeps the dough exceptionally soft and tender.
2
Knead the dough in a stand mixer. Knead until the dough is tacky, soft, and elastic.
3
Check for a strong gluten windowpane. Pinch off a golf ball-sized piece, grease your fingers, and gently stretch it. If light passes through without tearing, the dough is ready. If it tears, knead a bit longer.
4
Let the dough rest in a warm spot. Resting allows the gluten to relax, making the dough easier to roll.
5
Roll and cut the donuts, then proof. Roll the dough to about 1/2–3/4 inch thick, use a donut cutter to punch out rounds, and place each on a square of parchment. Let them rise until puffy and doubled.
6
Fry in small batches. Fry 2–3 donuts at a time until golden, then transfer to a wire rack to cool.
7
Make the caramel. Cook granulated sugar until it reaches a rich amber, then whisk in butter and cream off the heat. Stir in vanilla and let the caramel cool until thickened to a ribboning consistency.
8
Finish the donuts. Optionally roll the sides in granulated sugar, pipe caramel on top, and sprinkle with flaky sea salt. Serve immediately for the best texture.
If you prefer a baked option, try salted caramel apple bars with a shortbread crust for the same gooey caramel flavor without frying.
If you try this recipe, please leave a comment and rating to share how it went — I love hearing from readers!
Salted Caramel Donuts
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Ingredients
Tangzhong
- 3/4 cup water
- 1/4 cup bread flour
Donut Dough
- 3 cups + 2 tablespoons bread flour
- 1/3 cup granulated sugar
- 1 tablespoon instant yeast
- 1 1/4 teaspoon fine sea salt
- 1/2 cup whole milk
- 1 large egg
- Tangzhong
- 5 tablespoons unsalted butter
- Neutral oil, for frying
Homemade Caramel
- 1 cup granulated sugar
- 6 tablespoons cubed unsalted butter
- 1/4 cup + 1 tablespoon heavy cream
- 1 teaspoon vanilla bean paste
- Flaky sea salt
Instructions
Make the Tangzhong
-
Whisk water and bread flour in a small saucepan and cook over medium heat, whisking constantly, until the mixture thickens into a paste (about 4–5 minutes). Transfer to a small bowl and set aside until ready to use.
Make the Donut Dough
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In a stand mixer fitted with a dough hook, combine bread flour, sugar, yeast, and salt. Add milk, egg, and tangzhong. Knead on low speed for 2 minutes until a dough forms.
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With the mixer running on low, add softened butter one tablespoon at a time, allowing it to incorporate. Increase speed and knead about 12 minutes until the dough is smooth, elastic, and passes a windowpane test.
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Shape into a ball, place in a lightly greased bowl, cover, and let rise at room temperature for 30–45 minutes.
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While the dough proofs, cut ten parchment squares.
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Roll the dough to 1/2–3/4 inch, cut donuts with a large round cutter, and gently re-roll scraps once, resting the dough 5–10 minutes before cutting again.
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Place donuts on parchment squares, arrange on a tray, cover loosely, and let rise until puffy and doubled, about 45–65 minutes.
Fry the Donuts
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When the donuts are midway through proofing, heat 3–4 inches of neutral oil in a heavy pot to 350°F (180°C). Line a sheet with a wire rack and monitor the temperature until the donuts are ready.
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Lower 2–3 donuts (on their parchment) into the hot oil with a slotted spoon, then remove the paper with tongs. Fry about 2½ minutes total, flipping once halfway through. Transfer to the wire rack to cool.
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Once cooled, optionally roll the sides in granulated sugar.
Make the Caramel
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Melt the sugar in a medium heavy-bottomed saucepan over medium heat, stirring occasionally; it will clump, then slowly melt into a liquid.
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Allow the sugar to reach a rich amber color; it can darken quickly, so watch it closely.
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Remove from heat and whisk in butter all at once, then whisk in the cream until smooth.
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Transfer to a heat-safe container and stir in vanilla. Let cool and thicken about 30 minutes until the caramel ribbons slowly. Transfer to a piping bag, pipe onto the donuts, and immediately sprinkle with flaky sea salt.
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Note: Assemble donuts just before serving. Over time the caramel will soften and settle over the edges.
Notes
Storage / Make ahead: Fresh donuts are best the day they’re made. You can fry them a day ahead and store loosely covered; before serving, roll in sugar and add the caramel.
Calorie information is an estimate and not guaranteed to be exact.
This recipe was created and tested by a real person
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