Description
Enjoy these irresistible hot doughnuts coated in a spiced sugared nut mixture, perfectly paired with a decadent salted caramel sauce. The doughnuts are light and fluffy inside with a crispy golden exterior, while the aromatic spice blend adds a warm, festive touch. A delightful treat for any occasion!
Ingredients
Scale
Doughnuts
- 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
Spiced Sugared Nut Coating
- 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
- Prepare the spiced nut coating: Pulse the salted mixed nuts together with ground cinnamon, crushed cardamom seeds, and grated nutmeg in a food processor until very fine and dusty. Stir in the light brown soft sugar thoroughly. Transfer this mixture to a large bowl and set aside for later use.
- Mix the wet ingredients: In a jug, whisk together the beaten eggs, soured cream, and melted salted butter until fully combined.
- Combine the dry ingredients: In a large bowl, whisk together the self-raising flour, ground cinnamon, finely grated nutmeg, golden caster sugar, bicarbonate of soda, and ½ teaspoon fine salt to distribute everything evenly.
- Make the dough: Stir the wet mixture into the dry ingredients to form a shaggy dough. Turn the dough out onto a lightly floured surface and knead briefly for about 5 minutes until the dough is soft and smooth.
- Shape the doughnuts: Roll the dough into a rectangle about 1.5 cm thick. Use a 5 cm round cutter to stamp out circles, then gently roll each circle into a ball. You should have about 24-26 doughnut balls.
- Heat the oil: In a large saucepan filled no more than one-third with vegetable oil, heat the oil over low heat until it reaches 180°C (use a thermometer or test with a bread cube; the bread should sizzle immediately and brown within 30 seconds).
- Deep-fry the doughnuts: Carefully lower a few doughnut balls at a time into the hot oil. Fry for 4-5 minutes until golden brown and cooked through, turning occasionally for even color and cooking.
- Coat the doughnuts: Using a slotted spoon, remove the cooked doughnuts from the oil and immediately toss them in the spiced sugared nut mixture to coat evenly.
- Serve: Arrange the coated doughnuts on a serving plate and serve warm with salted caramel sauce for dipping.
Notes
- Maintain the oil temperature at 180°C throughout frying to ensure the doughnuts cook evenly without absorbing excess oil.
- If you don’t have self-raising flour, make your own by combining 400g plain flour with 1 tbsp baking powder.
- The spiced nut coating can be prepared in advance and stored in an airtight container for up to 3 days.
- For a gluten-free version, substitute gluten-free self-raising flour and ensure the bicarbonate of soda and other ingredients are gluten-free.
- Be cautious when deep-frying; do not overcrowd the pan to avoid temperature drops.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: British
Keywords: doughnuts, hot doughnuts, deep-fried doughnuts, spiced nut coating, salted caramel sauce, dessert, British recipe, festive treat
