Doughnuts revisited: Salted caramel popcorn doughnuts
Salty. Caramel. Popcorn. Doughnut. Goodness.
Wipe the drool off your keyboard. Go make these babies.
You will need for the doughnuts:
– 2 and a quarter cups of plain flour (plus about half a cup extra)
– 1 and a half teaspoons of active dry yeast
– 40 grams of unsalted butter at room temperature, cut into small cubes
– 3 tablespoons of granulated white sugar
– quarter of a teaspoon of salt
– half a cup of milk, heated to a lukewarm temperature
– 1 large egg beaten
You will need for the salted caramel:
– 240g unsalted butter
– 240g brown sugar (if you want a lighter caramel use light muscovado. I didn’t have any, so I just opted for standard brown)
– 200ml double cream
– 1-2 tsp sea salt (I like to use the a mixture of ground and coarse for texture)
You will need for the popcorn:
– 2 tablespoons vegetable oil
– 45g popcorn kernels
– half a teaspoon of salt
To make the salted caramel:
1. This recipe makes loads – so you may want to keep some caramel in your fridge for desserts. To do this you need to sterilise your jars (I used about 3 x 250ml jars). To do this fill a large pan with water and 1 tbsp of salt and bring to a rapid boil. Gently lower the preserving jars into the pan and ensure they are completely submerged for about 3 minutes. Then carefully lift them out and put into a low oven to dry. Alternatively, just put the jars through a hot cycle in the dishwasher.
2. Melt the butter and sugar together in a saucepan over a low heat. Once all the butter is melted and sugar dissolved, take the mixture off the heat. Carefully whisk in the cream.
3. Add the salt. Taste, adding more salt if you prefer.
4. Pour the mixture into sterilised jars and leave in the fridge to thicken. (If you need to thin the mixture, just stick it in the microwave for 30 seconds)
To make the popcorn:
Pour the oil over the bottom of a large saucepan that has a lid, and add the popcorn kernels, shimmying the pan around so that the kernels land in one layer. Cover the pot. Heat it over a medium high heat. Once the kernels begin to pop, keep the saucepan moving until all of the kernels have popped. This takes about 5 minutes. Toss the table salt over the popcorn. Transfer the popcorn to a bowl so you can fish out any unpopped kernels.
To make the doughnuts:
Follow the instructions here, just don’t glaze the doughnuts!
Drizzle the salted caramel over the doughnuts. Note if the caramel has been in the fridge, you may need to thin it by sticking it in the microwave for 20 to 30 seconds.
Sprinkle the popcorn over the iced doughnuts. You may want to drizzle a little more caramel over the top of the popcorn… just a little though…
Enter a food coma.