Doughnuts, a heavenly little mouthful, with my favourite flavours of brownie and salted caramel. This batch was for my niece’s 10th birthday, where my sister surprised her with a delicious dessert table … helped along by the family so it could remain a secret.
BROWNIE DOUGHNUTS WITH SALTED CARAMEL GLAZE
90 G 70% DARK CHOCOLATE
115 G BUTTER
135 G SUGAR
1/2 TSP VANILLA SUGAR
1/4 TSP FLAKY SALT
85 G FLOUR
Roughly chop the chocolate and melt it with the butter. Stir the mixture until it’s shiny and smooth, this is done easiest with a whisk.
Whisk sugar into the mixture and then the eggs, one at a time.
Add vanilla and salt and then fold in the flour.
Pour the dough into a piping bag and cut a hole of about 1.5 cm at the tip.
Heat up the donutmaker. (Or preheat the oven to 175 degrees celsius.)
Pipe the dough into the doughnut mold right up to the edge. (Or in a silicone mold.)
Bake the small doughnuts for about 4-5 minutes and then gently pull them out. (Or put them in the oven for about 8-10 minutes until a toothpick comes clean out.)
Let the little doughnuts cool completely on a rack.
SALTED CARAMEL GLAZE:
30 G BUTTER
45 G BROWN SUGAR
70 ML CREAM
65 G ICING SUGAR
1/2 TSK VANILLA SUGAR
Melt the butter in a heavy bottomed pot until it is a golden brown colour.
Immediately add the brown sugar and 40 ml of cream.
Heat the mass to the boiling point while stirring constantly until it begins to bubble.
Let it simmer for 1 min.
Remove the pan from the heat and add icing sugar and vanilla sugar.
Stir the mixture until the icing sugar is incorporated and the caramel is glossy and smooth.
Add the last 30 ml of cream and whisk the caramel into a thick glaze.
Pour the icing into a bowl and dip the doughnuts in. Shake them lightly, so excess caramel can drip off.
Put them on a rack, sprinkle them with flaky salt and leave them until the caramel has set.