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Caramel Doughnuts - Caramel Slice - Caramel Self-saucing Pudding (part 1)

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Caramel Doughnuts

·         Makes 42

·         Prep45 minutes

·         Cook 30 minutes

·         Cost 15¢ each

Ingredient

·         2 cups self-raising flour

·         2¼ cups plain flour

·         ½ teaspoon bicarbonate of soda

·         1½ cups caster sugar

·         ¾ cup milk

·         75g butter, melted

·         2 eggs

·         42 small chewy caramels

·         Vegetable oil, to deep-fry

·         1 teaspoon ground cinnamon

Recipe

1.    Sift flours, bicarbonate of soda and 1 cup of the sugar into a large bowl. Make a well at centre. Whisk milk, butter and eggs in a jug. Add milk mixture to flour mixture; stir until combined. Turn the dough onto a lightly floured surface; knead until smooth.

2.    Taking 1 level tablespoon of dough at a time, place 1 chewy caramel in the centre of dough. Shape dough around caramel. Roll into a ball. Repeat with remaining dough and caramels.

3.    Heat the oil in a large heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry doughnuts, in batches, for 5 minutes or until golden and cooked. Using a slotted spoon, transfer doughnuts to paper towel.

4.    Combine cinnamon and remaining sugar on a large flat plate. Roll hot doughnuts in sugar mixture to lightly coat. Serve.

Caramel Doughnuts

Caramel Doughnuts

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