Name: Hot Spiced Nut-Coated Doughnuts with Salted Caramel Sauce Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: British
Ingredients: 2 eggs, beaten; 300ml soured cream; 50g salted butter, melted; 400g self-raising flour, plus extra for dusting; 1 tsp ground cinnamon; ¼ whole nutmeg, finely grated; 3 tbsp golden caster sugar; ½ tsp bicarbonate of soda; Vegetable oil, for deep-frying; Salted caramel sauce, to serve; 100g salted mixed nuts; ½ tsp ground cinnamon; 3 cardamom pods, crushed and seeds removed; ½ whole nutmeg, grated; 3 tbsp light brown soft sugar

Ingredients

2 eggs, beaten

300ml soured cream

50g salted butter, melted

400g self-raising flour, plus extra for dusting

1 tsp ground cinnamon

¼ whole nutmeg, finely grated

3 tbsp golden caster sugar

½ tsp bicarbonate of soda

Vegetable oil, for deep-frying

Salted caramel sauce, to serve

100g salted mixed nuts

½ tsp ground cinnamon

3 cardamom pods, crushed and seeds removed

½ whole nutmeg, grated

3 tbsp light brown soft sugar

Instructions

Step 1: Make the nut coating by pulsing the salted mixed nuts, ground cinnamon, crushed cardamom seeds, and grated nutmeg in a food processor until very fine and dusty. Stir through the light brown soft sugar, then tip the mixture into a large bowl and set aside.

Step 2: In a jug, whisk together the beaten eggs, soured cream, and melted butter. In a large bowl, combine the self-raising flour, ground cinnamon, finely grated nutmeg, golden caster sugar, bicarbonate of soda, and ½ tsp fine salt. Whisk these dry ingredients to mix thoroughly.

Step 3: Stir the wet ingredients into the dry until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead briefly until soft and smooth, about 5 minutes.

Step 4: Shape the dough into a rectangle about 1.5cm thick. Use a 5cm round cutter to cut circles, then roll each into balls to make 24-26 doughnuts.

Step 5: Heat the vegetable oil in a large saucepan to 180°C, filling the pan no more than a third full. Test the oil with a cube of bread—it should sizzle immediately and brown in 30 seconds.

Step 6: Fry the doughnut balls in batches, lowering them carefully into the hot oil. Cook for 4-5 minutes until golden brown and cooked through, turning as needed.

Step 7: Remove the cooked doughnuts with a slotted spoon and immediately toss them in the spiced nut mixture until well coated.

Step 8: Serve warm with salted caramel sauce for dipping.

Tips & Variations

For extra flavor, add a pinch of ground cloves or allspice to the nut coating.

You can substitute soured cream with Greek yogurt for a slightly tangier dough.

Use a candy or deep-fry thermometer to maintain the oil temperature for even cooking.

Try tossing the doughnuts in cinnamon sugar if you prefer a simpler coating.

Storage

These doughnuts are best enjoyed fresh and warm on the day they are made. If you need to store them, place cooled doughnuts in an airtight container at room temperature for up to 1 day. Reheat gently in a low oven or microwave before serving, then toss again in the spiced nut mixture if needed to refresh the coating.

FAQs

Can I bake these doughnuts instead of frying?

While these doughnuts are traditionally deep-fried for their crisp exterior, you can bake them at 180°C (350°F) for about 15-20 minutes or until golden. The texture will be lighter but less crispy than fried.

What if I don’t have a food processor for the nut coating?

You can finely chop the nuts and spices by hand with a sharp knife until very small, then mix thoroughly with the sugar. The texture will be a bit coarser but still delicious.