Salted Caramel Cream Cheese Filled Doughnuts with Chocolate Sauce
Curly Girl Kitchen
Curly Girl Kitchen
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  • 1 cup whole milk
  • 1 package active dry yeast
  • 1 tablespoon granulated sugar
  • 3 tablespoons unsalted butter, softened
  • 1 egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2 1/2 - 3 cups all-purpose flour, plus extra for rolling
  • in
  • oil
  • 8 ounces cream cheese, softened to room temperature
  • 1/2 cup heavy whipping cream
  • 1/4 cup salted caramel sauce
  • 6 ounces heavy whipping cream
  • 3 ounces bittersweet chocolate, chopped
  • 110-115 degrees F. Pour into the bowl of your stand mixer fitted with the paddle attachment. Sprinkle with the yeast and sugar; let stand 5 minutes until foamy.
  • 4-5 minutes, until the dough is smooth and starts to pull away from the bowl; it may be slightly loose and sticky but don't add more flour. Dump the dough into an oiled bowl, cover with a clean kitchen towel and set in a warm place to rise until doubled in size, about one hour.
  • 1/2 inch thick. Cut out dough with a 1 1/2 inch round cutter, then gather up any scraps and cut those as well. Place the doughnuts on parchment lined baking sheets, cover with clean towels, and set aside to rest and rise again for 30 minutes.
  • 5 or 6 at a time, for about a minute on each side, until golden brown. Drain on a wire rack and let cool slightly.Filling.



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