I really enjoy making these salted caramel donuts because they feel luxurious and comforting at the same time. The dough is incredibly soft and light, and the homemade caramel adds a rich, buttery sweetness that’s perfectly balanced with flaky sea salt. Every time I make them, they disappear fast, especially when they’re still fresh and warm.
Why You’ll Love This Recipe
I love this recipe because the donuts turn out pillowy and tender thanks to the milk-bread style dough. The homemade caramel glaze tastes deep and complex without being overly sweet, and the salty finish keeps everything balanced. I also like that these donuts feel like a bakery-style treat but are made completely at home with simple ingredients.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Tangzhong
3/4 cup water
1/4 cup bread flour
Donut Dough
3 cups plus 2 tablespoons bread flour
1/3 cup granulated sugar
1 tablespoon instant yeast
1 1/4 teaspoons fine sea salt
1/2 cup whole milk, room temperature
1 large egg, room temperature
prepared tangzhong
5 tablespoons unsalted butter, room temperature
neutral oil, for frying
Homemade Caramel
1 cup granulated sugar
6 tablespoons unsalted butter, cubed and room temperature
1/4 cup plus 1 tablespoon heavy cream, room temperature
1 teaspoon vanilla bean paste
flaky sea salt, for topping
Directions
I begin by making the tangzhong. I whisk the water and bread flour together in a small saucepan and cook it over medium heat, stirring constantly, until it thickens into a smooth paste. Once done, I transfer it to a bowl and let it cool slightly.
For the dough, I combine the bread flour, sugar, yeast, and salt in the bowl of a stand mixer. I add the milk, egg, and tangzhong, then knead until a dough forms. With the mixer running, I add the butter one tablespoon at a time, letting it fully incorporate before adding more. I continue kneading until the dough is smooth, elastic, and stretchy.
I shape the dough into a ball, place it in a lightly greased bowl, cover it, and let it rest in a warm spot until slightly risen. Once rested, I roll the dough out to about 1/2 to 3/4 inch thick and cut out the donuts. I place each donut on a square of parchment paper and let them rise again until puffy and doubled in size.
When the donuts are ready, I heat the oil to about 350°F. I fry the donuts in small batches, flipping once, until they’re golden brown. After frying, I let them cool on a wire rack. If I want extra sweetness, I roll the sides in granulated sugar once they’re cool.
To make the caramel, I melt the sugar in a saucepan over medium heat, stirring until it turns a deep amber color. I remove it from the heat and carefully whisk in the butter, followed by the cream. Once smooth, I stir in the vanilla and let the caramel cool until thick and glossy. I pipe or spoon the caramel over the donuts and immediately sprinkle flaky sea salt on top.
Servings And Timing
I usually get about 10 donuts from this recipe. The total time is around 4 hours, including rising time. Prep and dough resting take most of the time, while frying and glazing only take about 20 minutes.
Variations
I sometimes skip rolling the donuts in sugar for a less sweet finish. When I want a deeper flavor, I add a small pinch of espresso powder to the caramel. For a seasonal twist, I like topping the donuts with apple-flavored caramel instead of classic caramel.
Storage/Reheating
I think these donuts are best enjoyed the same day they’re made. If needed, I fry the donuts a day ahead and store them loosely covered at room temperature. I always add the caramel just before serving, since it softens and settles if left too long.
FAQs
Can I Make The Dough Ahead Of Time?
I often prepare the dough in advance and let it rise slowly in the refrigerator overnight, then shape and fry the donuts the next day.
Why Is Tangzhong Used In This Recipe?
I use tangzhong because it helps the dough retain moisture, resulting in an ultra-soft and fluffy donut.
Can I Bake These Instead Of Frying?
I’ve tried baking them, but frying gives the best texture. Baked donuts will be softer and more bread-like.
How Do I Know When The Oil Is Hot Enough?
I always use a thermometer and aim for about 350°F to prevent greasy donuts.
What Salt Works Best On Top?
I prefer flaky sea salt because it adds texture and balances the sweetness without overpowering the caramel.
Conclusion
I love making these salted caramel donuts when I want something special and indulgent. The soft dough, rich caramel, and salty finish come together perfectly, making them a standout homemade treat that always feels worth the effort.
These Salted Caramel Donuts are ultra‑soft, milk‑bread style donuts topped with a rich homemade caramel glaze and finished with flaky sea salt for the perfect balance of sweet and salty.
Total Time:4 hours (including rising)
Yield:About 10 donuts
Ingredients
Tangzhong:
3/4 cup water
1/4 cup bread flour
Donut Dough:
3 cups plus 2 tablespoons bread flour
1/3 cup granulated sugar
1 tablespoon instant yeast
1 1/4 teaspoons fine sea salt
1/2 cup whole milk, room temperature
1 large egg, room temperature
Prepared tangzhong
5 tablespoons unsalted butter, room temperature
Neutral oil, for frying
Homemade Caramel Glaze:
1 cup granulated sugar
6 tablespoons unsalted butter, cubed and room temperature
1/4 cup plus 1 tablespoon heavy cream, room temperature
1 teaspoon vanilla bean paste
Flaky sea salt, for topping
Instructions
Make the tangzhong: Whisk water and flour in a small saucepan over medium heat until it thickens into a paste. Transfer to a bowl and let cool.
In a stand mixer bowl, combine bread flour, sugar, yeast, and salt. Add milk, egg, and cooled tangzhong; mix until a dough forms.
With the mixer running, add butter one tablespoon at a time, letting it incorporate fully. Knead until dough is smooth and elastic.
Place dough in a greased bowl, cover, and let rest in a warm spot until slightly risen.
Roll dough out to 1/2–3/4 inch thick. Cut out donuts and place each on a parchment square. Let rise until puffy and doubled.
Heat oil to 350°F (175°C). Fry donuts in batches, flipping once, until golden brown. Cool on a wire rack.
To make the caramel: Melt sugar in a saucepan over medium heat until deep amber. Remove from heat and whisk in butter, then cream. Stir in vanilla and let cool until thick and glossy.
Pipe or spoon caramel over cooled donuts and immediately sprinkle with flaky sea salt.
Notes
Roll donuts in granulated sugar after frying for extra sweetness.
Add a pinch of espresso powder to the caramel for deeper flavor.
Top with apple‑flavored caramel instead for a seasonal twist.
Dough can be made ahead and refrigerated overnight before shaping.
Best enjoyed the same day with caramel added just before serving.
