Sweet, salty, and irresistibly tender, these salted caramel donuts taste even better than bakery versions when made at home. They start with an ultra-soft milk-bread dough—the same pillowy base I use for my fried chocolate donuts—yielding light, airy doughnuts with an impossibly soft crumb.
After frying, each donut is rolled in granulated sugar, topped with a glossy homemade caramel, and finished with a dusting of flaky sea salt. The result is bakery-quality donuts made fresh in your own kitchen.
Bake Along Process
1
Make the tangzhong. Cook a small portion of flour and water into a smooth paste. This adds moisture and gives the donuts a soft, tender texture.
2
Knead the dough. Use a stand mixer or knead by hand until the dough becomes tacky, soft, and elastic.
3
Check the windowpane. Pinch off a golf-ball-sized piece of dough, grease your fingers, and stretch it gently. If light shows through without tearing, gluten is ready. If it tears, knead a bit longer.
4
Let the dough rest. Place the dough in a lightly greased bowl and let it relax in a warm spot. This makes it easier to roll and shape later.
5
Roll and cut. Roll dough to about 1/2–3/4 inch thick and cut donuts with a donut cutter. Place each donut on a small parchment square and let rise until doubled.
6
Fry in small batches. Heat 3–4 inches of neutral oil to about 350°F (180°C). Fry 2–3 donuts at a time, removing the parchment after they go into the oil. Flip once and fry until golden, then transfer to a wire rack to cool.
7
Prepare the caramel. Make a classic stovetop caramel by melting sugar to a deep amber, then whisking in butter and cream. Cool until slightly thickened so it ribbons slowly.
8
Finish the donuts. Roll the sides in granulated sugar if desired. Pipe or spoon the cooled caramel onto each donut, then sprinkle with flaky sea salt and serve immediately.
If you prefer a baked option with the same sweet-salty caramel flavor, try a salted caramel apple bar made with a shortbread crust—same gooey caramel, baked instead of fried.
If you try this recipe, please leave a comment and rating — I love hearing how it turned out!
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, *See notes below for measuring*
- 1/3 cup granulated sugar
- 1 tablespoon instant yeast
- 1 1/4 teaspoon fine sea salt
- 1/2 cup whole milk, room temperature
- 1 large egg, room temperature
- Tangzhong, from recipe above
- 5 tablespoons unsalted butter, room temperature
- Neutral oil, for frying
Homemade Caramel
- 1 cup granulated sugar
- 6 tablespoons cubed unsalted butter, room temperature
- 1/4 cup + 1 tablespoon heavy cream, room temperature
- 1 teaspoon vanilla bean paste
- Flaky sea salt, for the tops
Instructions
Make the Tangzhong
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Whisk the water and bread flour in a small saucepan. Cook over medium heat, whisking constantly, until it thickens into a paste, about 4–5 minutes. Transfer to a small bowl and set aside to cool.
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 until a dough forms, about 2 minutes.
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With the mixer on low, add the softened butter one tablespoon at a time, allowing it to incorporate. Increase speed and knead about 12 minutes until smooth, elastic, and passing the 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 dough proofs, cut ten parchment squares for the donuts.
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Turn dough onto a lightly floured surface and roll to 1/2–3/4 inch thickness. Cut donuts with a large round cutter. Re-roll scraps once, resting 5–10 minutes before cutting again.
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Place each donut on a parchment square, 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 donuts are halfway through proofing, heat 3–4 inches of oil in a heavy pot to 350°F (180°C). Line a baking sheet with a wire rack and monitor the temperature closely.
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Working in small batches, lower 2–3 donuts (on parchment) into the oil with a slotted spoon, then remove the paper with tongs. Fry about 2 1/2 minutes total, flipping once. Transfer to a wire rack to cool.
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Once cooled, optionally roll the sides in granulated sugar.
Make the Caramel
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In a heavy-bottomed saucepan, melt the granulated sugar over medium heat, stirring occasionally until it dissolves and becomes a deep amber color.
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When the sugar is a rich amber, remove from heat and whisk in the cubed butter all at once, then whisk in the cream until smooth.
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Pour into a heat-safe container, stir in vanilla, and let cool and thicken for about 30 minutes. The caramel should be thick and glossy—able to ribbon slowly from a spoon. Transfer to a piping bag and pipe onto donuts, then sprinkle with flaky sea salt.
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Assemble the donuts just before serving. Over time the caramel can soften and settle over the edges.
Notes
Storage / Make ahead: Donuts are best the day they’re made, but you can fry them ahead and store loosely covered. Add sugar and caramel the next day before serving.
Calorie and nutrition information are estimates and not guaranteed to be exact.
This recipe was created and tested by a real person
Recipes were developed and tested by the author to ensure reliable results.