Chocolate-Covered Salted Caramel Vanilla Cream Doughnuts
Chocolate-Covered Salted Caramel Vanilla Cream Doughnuts
Ingredients
For the Dough
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1 lemon, zested
- 3/4 cup milk, warmed to 105-115°F
- 2 large eggs, beaten
- 1/4 cup unsalted butter, softened, cut into cubes
For the Egg Wash
- 1 large egg
- 1 tablespoon water
For the Vanilla Cream Filling
- 2 cups milk
- 1 vanilla bean, split lengthwise, seeds scraped
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, cut into cubes
For the Salted Caramel Filling
- 1 cup granulated sugar
- 1/2 cup heavy cream, warmed
- 1/4 cup unsalted butter, cut into cubes
- 1/2 teaspoon fine sea salt
For the Chocolate Glaze
- 4 ounces bittersweet chocolate, finely chopped
- 1/4 cup heavy cream
- 1 tablespoon light corn syrup
- 1 tablespoon unsalted butter
For Assembly
- 1/2 teaspoon flaky sea salt, for garnish
Instructions
- 1
Prepare the Dough: In a large mixing bowl, combine the flour, 1/4 cup granulated sugar, active dry yeast, salt, and lemon zest. Whisk to combine.
⏱️ 5 min
- 2
In a separate bowl, combine the warm milk and 2 beaten large eggs. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Add the cubed softened butter and knead the dough on a lightly floured surface or in a stand mixer with a dough hook for 8-10 minutes, until smooth and elastic.
⏱️ 15 min
- 3
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
⏱️ 120 min
- 4
Once risen, gently punch down the dough. Turn it out onto a lightly floured surface and gently flatten it. Divide the dough into 12 equal portions (about 2 ounces each) and shape each portion into a smooth, round ball.
⏱️ 15 min
- 5
Arrange the dough balls on a parchment-lined baking sheet, leaving space between them. Cover loosely with plastic wrap or a clean kitchen towel and let them rise again for 30-45 minutes, or until visibly puffed.
⏱️ 45 min
- 6
Preheat your oven to 375°F. In a small bowl, whisk together the remaining large egg and 1 tablespoon of water for the egg wash. Gently brush the tops of the risen doughnuts with the egg wash.
⏱️ 5 min•🌡️ 375
- 7
Bake the doughnuts for 12-15 minutes, or until they are puffed and deeply golden brown. Let them cool completely on a wire rack.
⏱️ 15 min•🌡️ 375
- 8
Prepare the Vanilla Cream Filling: In a medium saucepan, combine the milk, vanilla bean, and scraped vanilla seeds. Heat over medium heat until simmering, then remove from heat and let steep for 15 minutes. Remove the vanilla bean pod.
⏱️ 20 min
- 9
In a separate medium bowl, whisk together the egg yolks, 1/2 cup granulated sugar, and 1/4 cup all-purpose flour until light and creamy.
⏱️ 5 min
- 10
Slowly temper the hot vanilla-infused milk into the egg yolk mixture, whisking continuously. Return the combined mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens into a rich custard, about 5-7 minutes.
⏱️ 10 min
- 11
Remove from heat and whisk in the cubed unsalted butter until fully incorporated and smooth. Pour the vanilla cream into a shallow dish, cover the surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator for at least 2 hours, or until firm.
⏱️ 120 min
- 12
Prepare the Salted Caramel Filling: In a heavy-bottomed saucepan, melt 1 cup granulated sugar over medium heat, stirring occasionally, until it caramelizes into a deep amber liquid. Do not burn.
⏱️ 10 min
- 13
Carefully and slowly pour the warm heavy cream into the hot caramel (it will bubble vigorously). Stir until smooth. Add the cubed unsalted butter and fine sea salt, stirring until fully melted and combined.
⏱️ 5 min
- 14
Pour the salted caramel into a shallow dish, cover, and chill in the refrigerator for at least 2 hours, or until firm enough to pipe.
⏱️ 120 min
- 15
Prepare the Chocolate Glaze: In a heatproof bowl set over a saucepan of simmering water (or in a microwave), combine the chopped bittersweet chocolate, heavy cream, light corn syrup, and unsalted butter. Stir until completely melted and smooth.
⏱️ 10 min
- 16
Assemble the Doughnuts: Transfer the chilled vanilla cream and salted caramel into separate piping bags fitted with a long, thin nozzle. Using the nozzle, create a small hole in the side of each cooled doughnut.
⏱️ 10 min
- 17
First, pipe the vanilla cream into the center of each doughnut until it feels plump. Then, pipe the salted caramel into the same hole, creating a dual-layered filling.
⏱️ 10 min
- 18
Dip the top of each filled doughnut into the prepared chocolate glaze, ensuring a complete coating. While the chocolate is still wet, sprinkle generously with flaky sea salt.
⏱️ 10 min
- 19
Place the finished doughnuts on a wire rack to allow the glaze to set. Serve immediately or store in an airtight container at room temperature for up to 2 days.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate-Covered Salted Caramel Vanilla Cream Doughnuts
Ingredients
For the Dough
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1 lemon, zested
- 3/4 cup milk, warmed to 105-115°F
- 2 large eggs, beaten
- 1/4 cup unsalted butter, softened, cut into cubes
For the Egg Wash
- 1 large egg
- 1 tablespoon water
For the Vanilla Cream Filling
- 2 cups milk
- 1 vanilla bean, split lengthwise, seeds scraped
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, cut into cubes
For the Salted Caramel Filling
- 1 cup granulated sugar
- 1/2 cup heavy cream, warmed
- 1/4 cup unsalted butter, cut into cubes
- 1/2 teaspoon fine sea salt
For the Chocolate Glaze
- 4 ounces bittersweet chocolate, finely chopped
- 1/4 cup heavy cream
- 1 tablespoon light corn syrup
- 1 tablespoon unsalted butter
For Assembly
- 1/2 teaspoon flaky sea salt, for garnish
Instructions
- 1
Prepare the Dough: In a large mixing bowl, combine the flour, 1/4 cup granulated sugar, active dry yeast, salt, and lemon zest. Whisk to combine.
⏱️ 5 min - 2
In a separate bowl, combine the warm milk and 2 beaten large eggs. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Add the cubed softened butter and knead the dough on a lightly floured surface or in a stand mixer with a dough hook for 8-10 minutes, until smooth and elastic.
⏱️ 15 min - 3
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
⏱️ 120 min - 4
Once risen, gently punch down the dough. Turn it out onto a lightly floured surface and gently flatten it. Divide the dough into 12 equal portions (about 2 ounces each) and shape each portion into a smooth, round ball.
⏱️ 15 min - 5
Arrange the dough balls on a parchment-lined baking sheet, leaving space between them. Cover loosely with plastic wrap or a clean kitchen towel and let them rise again for 30-45 minutes, or until visibly puffed.
⏱️ 45 min - 6
Preheat your oven to 375°F. In a small bowl, whisk together the remaining large egg and 1 tablespoon of water for the egg wash. Gently brush the tops of the risen doughnuts with the egg wash.
⏱️ 5 min•🌡️ 375 - 7
Bake the doughnuts for 12-15 minutes, or until they are puffed and deeply golden brown. Let them cool completely on a wire rack.
⏱️ 15 min•🌡️ 375 - 8
Prepare the Vanilla Cream Filling: In a medium saucepan, combine the milk, vanilla bean, and scraped vanilla seeds. Heat over medium heat until simmering, then remove from heat and let steep for 15 minutes. Remove the vanilla bean pod.
⏱️ 20 min - 9
In a separate medium bowl, whisk together the egg yolks, 1/2 cup granulated sugar, and 1/4 cup all-purpose flour until light and creamy.
⏱️ 5 min - 10
Slowly temper the hot vanilla-infused milk into the egg yolk mixture, whisking continuously. Return the combined mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens into a rich custard, about 5-7 minutes.
⏱️ 10 min - 11
Remove from heat and whisk in the cubed unsalted butter until fully incorporated and smooth. Pour the vanilla cream into a shallow dish, cover the surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator for at least 2 hours, or until firm.
⏱️ 120 min - 12
Prepare the Salted Caramel Filling: In a heavy-bottomed saucepan, melt 1 cup granulated sugar over medium heat, stirring occasionally, until it caramelizes into a deep amber liquid. Do not burn.
⏱️ 10 min - 13
Carefully and slowly pour the warm heavy cream into the hot caramel (it will bubble vigorously). Stir until smooth. Add the cubed unsalted butter and fine sea salt, stirring until fully melted and combined.
⏱️ 5 min - 14
Pour the salted caramel into a shallow dish, cover, and chill in the refrigerator for at least 2 hours, or until firm enough to pipe.
⏱️ 120 min - 15
Prepare the Chocolate Glaze: In a heatproof bowl set over a saucepan of simmering water (or in a microwave), combine the chopped bittersweet chocolate, heavy cream, light corn syrup, and unsalted butter. Stir until completely melted and smooth.
⏱️ 10 min - 16
Assemble the Doughnuts: Transfer the chilled vanilla cream and salted caramel into separate piping bags fitted with a long, thin nozzle. Using the nozzle, create a small hole in the side of each cooled doughnut.
⏱️ 10 min - 17
First, pipe the vanilla cream into the center of each doughnut until it feels plump. Then, pipe the salted caramel into the same hole, creating a dual-layered filling.
⏱️ 10 min - 18
Dip the top of each filled doughnut into the prepared chocolate glaze, ensuring a complete coating. While the chocolate is still wet, sprinkle generously with flaky sea salt.
⏱️ 10 min - 19
Place the finished doughnuts on a wire rack to allow the glaze to set. Serve immediately or store in an airtight container at room temperature for up to 2 days.
⏱️ 10 min