Chef Maria Henderson - Pastry Specialist and Baking Instructor
👨‍🍳 Certified Pastry Chef

Recipe by Mitchell

🎓 Le Cordon Bleu Pastry Arts Graduate ⏰ 15+ Years Professional Baking Experience 🍽️ Featured in Baking Magazine 2024

❤️ My Recipe Story

"I developed this recipe after years of perfecting baked donuts in my professional kitchen. The secret is using room temperature ingredients and not overmixing the batter, which creates that signature tender crumb. The salted caramel technique I'm sharing comes from my French pastry training, where we learned to cook sugar to the perfect amber stage for maximum flavor depth."

As a certified pastry chef with over fifteen years of experience, I specialize in translating professional bakery techniques into approachable home recipes. My philosophy centers on using quality ingredients and proper technique to achieve consistently delicious results, proving that anyone can create bakery-worthy treats at home.

View All Mitchell's Recipes →
Overhead view of twelve golden baked donuts in a glass baking dish, generously drizzled with glossy salted caramel sauce and sprinkled with flaky sea salt, photographed on white marble

Why Baked Donuts Are Better Than You Think

Baked donuts have evolved far beyond the dense, disappointing versions you might remember from years past. Modern recipes like this one use precise ratios and proper technique to create donuts with a tender, cake-like crumb that rivals any bakery. The key lies in using room temperature dairy products, which emulsify properly with the butter and create a more uniform texture. Additionally, baking rather than frying makes these donuts significantly lighter and allows the salted caramel flavor to truly shine without competing with heavy oil.

The texture of these donuts strikes the perfect balance between sturdy enough to hold the caramel glaze and tender enough to melt in your mouth. By incorporating a touch of nutmeg and using both baking powder and proper mixing technique, we achieve a crumb structure that's delicate yet substantial. The slightly domed tops create the ideal surface for that gorgeous caramel coating to pool and cascade down the sides, making every bite a perfect combination of fluffy donut and rich, salty-sweet caramel.

💡 Professional Tip

For the fluffiest donuts, bring all dairy ingredients to room temperature before mixing. Cold ingredients can cause the butter to seize and create a denser texture. If you're short on time, microwave milk for 15-20 seconds and let eggs sit in warm water for 5 minutes.

Frequently Asked Questions

Yes! Bake the donuts up to one day ahead and store them in an airtight container at room temperature. Make the caramel sauce separately and store it in the refrigerator for up to one week. When ready to serve, gently warm the caramel in the microwave for 15-20 seconds until it reaches a pourable consistency, then glaze the donuts. For best texture, glaze donuts no more than 2-3 hours before serving.

All-purpose flour works best for these donuts, but you can substitute up to half with cake flour for an even more tender crumb. Avoid using whole wheat flour as it will make the donuts dense and heavy. For a gluten-free version, use a 1-to-1 gluten-free baking flour blend, though the texture will be slightly different. Add an extra tablespoon of milk if using gluten-free flour, as these blends absorb more liquid.

You can make these as donut holes using a mini muffin pan instead. Fill each cavity two-thirds full and reduce baking time to 8-10 minutes. Alternatively, use a regular muffin pan for donut muffins, baking for 14-16 minutes. While they won't have the classic donut shape, they'll taste just as delicious with the salted caramel glaze. You can also purchase silicone donut molds which work beautifully and make removal easy.

While homemade caramel provides the best flavor and texture, you can use high-quality store-bought caramel sauce in a pinch. Look for thick caramel ice cream topping rather than thin caramel syrup. Warm it slightly and stir in an extra half teaspoon of sea salt to enhance the salted caramel flavor. Keep in mind that store-bought versions tend to be thinner and may not set as firmly on the donuts.

Properly baked donuts will spring back when lightly pressed with your finger and will be golden brown around the edges. A toothpick inserted into the thickest part should come out clean or with just a few moist crumbs. The tops should look set and slightly domed. Avoid overbaking as this will make the donuts dry. Start checking at 10 minutes, as oven temperatures vary. The donuts will continue to cook slightly in the hot pan during the 5-minute cooling period.

These salted caramel donuts pair beautifully with hot coffee, especially a medium roast that complements the caramel notes. For brunch, serve alongside fresh fruit like sliced apples or berries to balance the sweetness. They're also delicious with vanilla ice cream for an indulgent dessert. A glass of cold milk is classic, or try them with hot chocolate topped with whipped cream for an extra-special treat. For entertaining, serve on a platter with a small bowl of extra caramel sauce for dipping.

Absolutely! For chocolate donuts, replace 1/4 cup flour with cocoa powder. Try maple glaze by mixing powdered sugar with maple syrup instead of caramel. Add a teaspoon of cinnamon to the batter for apple cider donuts, or incorporate lemon zest for citrus donuts. You can also top with chocolate ganache, vanilla glaze, or simply dust with cinnamon sugar. The base recipe is versatile and works well with countless flavor combinations.

Store glazed donuts in an airtight container at room temperature for up to 2 days. Place parchment paper between layers to prevent sticking. Refrigeration is not recommended as it will make the donuts dry and the caramel too firm. For longer storage, freeze unglazed donuts wrapped individually in plastic wrap and placed in a freezer bag for up to 3 months. Thaw at room temperature and glaze fresh before serving for best results.

Recipe Troubleshooting Guide

✅

Donuts Are Dense or Heavy

Problem: The donuts came out with a heavy, compact texture rather than light and fluffy.

Solution: This usually happens from overmixing the batter, which develops too much gluten. Mix only until the ingredients are just combined with no visible flour streaks. Also ensure your baking powder is fresh (test by dropping a spoonful in warm water—it should fizz vigorously). Using cold ingredients can also create density, so bring milk and eggs to room temperature before mixing.

✅

Caramel Is Grainy or Crystallized

Problem: The caramel sauce developed a grainy texture or crystallized during cooking.

Solution: Crystallization occurs when sugar crystals form on the sides of the pan. Avoid stirring the sugar once it starts melting, instead swirl the pan gently to distribute heat. Use a clean saucepan and don't let any undissolved sugar remain on the sides. If crystals start forming, add a tablespoon of corn syrup or a squeeze of lemon juice to prevent further crystallization. If caramel hardens, gently reheat with a tablespoon of cream.

✅

Donuts Stuck to the Pan

Problem: The donuts are difficult to remove and break apart when trying to release them.

Prevention: Grease the donut pans very thoroughly with butter or non-stick spray, making sure to coat every crevice and the center post. Alternatively, use a pastry brush to apply melted butter to all surfaces. Let donuts cool in the pan for exactly 5 minutes—too short and they'll fall apart, too long and they'll stick. If they still stick, run a small offset spatula around the edges before inverting. Consider using silicone donut molds which naturally prevent sticking.

✅

Caramel Won't Stick to Donuts

Problem: The salted caramel sauce slides right off the donuts instead of creating a nice coating.

Recovery: The caramel needs to cool and thicken slightly before glazing. Let it sit for 10-15 minutes after making until it reaches a thick but still pourable consistency. If it's too thin, let it cool longer or return it briefly to low heat to reduce. Make sure donuts are completely cooled before dipping—warm donuts will cause the caramel to slide off. Dip only the tops rather than submerging the entire donut for better adherence.

✅

Uneven Donut Shapes

Problem: The donuts baked unevenly with lopsided or irregular shapes.

Prevention: Use a piping bag or zip-top bag to distribute batter evenly into each donut cavity, filling each to the same level (about two-thirds full). Tap the pan gently on the counter to release air bubbles and level the batter. Ensure your oven rack is centered and level. Rotate the pan halfway through baking if your oven has hot spots. An oven thermometer can verify your oven temperature is accurate.

✅

Flavor Balance Issues

Too Sweet: If the donuts taste too sweet, reduce the sugar in the batter by 2 tablespoons and increase the salt in the caramel to 1.5 teaspoons. The extra salt will balance the sweetness beautifully.

Too Salty: If the caramel is too salty, reduce the sea salt to 3/4 teaspoon in the sauce and use less flaky salt for topping. You can also add an extra tablespoon of cream to mellow the saltiness.

Bland: If the flavor seems flat, add an extra teaspoon of vanilla extract to the batter and make sure you're using real vanilla, not imitation. The nutmeg should also be freshly ground for maximum flavor impact.

Organized ingredients on white marble counter including bowls of flour, sugar, eggs, butter, heavy cream, and measuring spoons, arranged for baking donuts

Selecting the Best Ingredients for Perfect Donuts

The quality of your ingredients directly impacts the final texture and flavor of these donuts. For the flour, standard all-purpose flour with 10-12% protein content works perfectly, creating structure without toughness. Using whole milk rather than low-fat versions is crucial for achieving that tender, moist crumb—the extra fat creates a richer flavor and better texture. Fresh baking powder is essential for proper rise, so check the expiration date and test it if you're uncertain. When it comes to butter, use unsalted European-style butter with higher fat content for the richest flavor in both the donuts and the caramel sauce.

The caramel sauce demands particular attention to ingredient selection. Use granulated white sugar rather than brown sugar for a clean, pure caramel flavor without molasses undertones. Heavy cream with at least 36% fat content is necessary for creating that silky, luxurious texture—half-and-half or milk will make the caramel too thin. The type of salt matters significantly: use fine sea salt in the caramel for even distribution and flaky finishing salt like Maldon or fleur de sel for topping, which provides delightful textural contrast and bursts of salty flavor. Pure vanilla extract rather than imitation will give you authentic, complex vanilla notes that enhance the overall flavor profile.

Essential Ingredient Notes

  • Granulated Sugar: Use fine granulated white sugar for the caramel rather than coarse or organic sugar, which can be harder to melt evenly. The sugar should flow freely without clumps. Store in an airtight container to prevent moisture absorption. When making caramel, measure exactly as too much sugar will make it overly sweet and difficult to achieve the right consistency.
  • Heavy Cream: Choose heavy whipping cream with at least 36% milk fat for the richest, most stable caramel. Bring it to room temperature before adding to hot caramel to prevent violent bubbling and ensure smooth incorporation. Ultra-pasteurized cream works fine, though standard pasteurized has slightly better flavor. Avoid using cream that's close to its expiration date as it may curdle when heated.
  • Flaky Sea Salt: Invest in quality flaky sea salt like Maldon or fleur de sel for finishing. These delicate crystals provide the perfect crunch and controlled bursts of saltiness that make the salted caramel experience so satisfying. Apply immediately after glazing while the caramel is still tacky so the salt crystals adhere properly. Regular table salt will dissolve too quickly and won't provide the same textural experience.
Step-by-step process showing donut batter being piped into a greased donut pan, with six cavities filled two-thirds full with golden batter

Mastering the Baking and Caramel Techniques

The secret to exceptionally tender baked donuts lies in understanding the science of mixing and baking. When combining wet and dry ingredients, use a gentle folding motion rather than vigorous stirring to minimize gluten development. Overmixing is the most common mistake that leads to tough, rubbery donuts. The batter should be slightly lumpy with no visible dry flour—a few small lumps are perfectly fine and will disappear during baking. Piping the batter rather than spooning it ensures even distribution and prevents overworking the mixture. The oven temperature of 375°F is ideal for this recipe, hot enough to create a nice rise and set the structure quickly, but not so hot that the donuts brown too much before cooking through.

Creating perfect salted caramel requires patience and attention to detail. The dry caramel method used here—melting sugar without added water—produces deeper flavor but requires constant attention. Heat the sugar over medium heat and resist the urge to stir until it starts melting. As it melts, swirl the pan gently to distribute heat evenly. Watch carefully as sugar goes from amber to burnt in seconds. The butter addition will cause vigorous bubbling, so add it gradually while whisking constantly. When adding cream, it will bubble dramatically and may splatter, so pour slowly while whisking continuously. The caramel will thin considerably when hot but will thicken to the perfect glazing consistency as it cools. If it becomes too thick, gently rewarm it over low heat or in short microwave bursts.

The Perfect Caramel Color

Knowing when to stop cooking the sugar is crucial for great caramel. You're looking for a deep amber color similar to maple syrup or honey—not light gold (undercooked and lacking flavor) or dark brown (bitter and burnt). The color should be uniform throughout with no white sugar crystals remaining. A good visual cue is when the melted sugar reaches the color of an old copper penny. Remove from heat immediately when you reach this stage, as the residual heat will continue to darken the caramel. If you're unsure, it's better to err on the lighter side—you can always cook it a bit longer, but you can't reverse burnt caramel. Using a light-colored or stainless steel pan rather than dark non-stick helps you see the true color development.

Salted Caramel Baked Donuts

Prep 15 min
Cook 12 min
Serves 12 servings
Level Intermediate

📋 Ingredients

Donut Batter

  • 1 cup granulated sugar
    Use fine white granulated sugar for smooth melting
  • 6 tablespoons unsalted butter
    Cut into pieces for easier melting
  • 1/2 cup heavy cream, room temperature
    Must be room temperature to prevent splattering
  • 1 teaspoon sea salt
    Fine sea salt for even distribution
  • Flaky sea salt for topping
    Maldon or fleur de sel provides the perfect crunch

Salted Caramel Sauce

  • 2 cups all-purpose flour
    Spoon and level for accurate measurement
  • 3/4 cup granulated sugar
    Provides sweetness and tender texture
  • 2 teaspoons baking powder
    Check freshness by testing in warm water
  • 1/2 teaspoon salt
    Enhances overall flavor balance
  • 1/4 teaspoon ground nutmeg
    Freshly grated nutmeg provides best flavor
  • 3/4 cup whole milk, room temperature
    Full-fat milk creates the tenderest crumb
  • 2 large eggs, room temperature
    Let sit in warm water for 5 minutes if cold
  • 4 tablespoons unsalted butter, melted and cooled
    Should be liquid but not hot to touch
  • 2 teaspoons vanilla extract
    Use pure vanilla for best flavor

Instructions

  1. Prepare Donut Batter

    Preheat oven to 375°F and grease donut pans thoroughly with butter or non-stick spray. In a large bowl, whisk together flour, sugar, baking powder, salt, and nutmeg until well combined. In a separate medium bowl, whisk together milk, eggs, melted butter, and vanilla extract. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined, being careful not to overmix. The batter should be slightly lumpy with no visible dry flour.

  2. Bake Donuts

    Transfer batter to a piping bag or large zip-top bag with corner cut off. Pipe batter into prepared donut pans, filling each cavity about two-thirds full for proper rise. Tap pan gently on counter to release air bubbles. Bake for 10-12 minutes until donuts spring back when lightly touched and edges are golden brown. A toothpick inserted should come out clean. Cool in pan for exactly 5 minutes, then carefully invert onto a wire cooling rack to cool completely.

  3. Make Salted Caramel Sauce

    In a heavy-bottomed saucepan, spread 1 cup sugar in an even layer over medium heat. Watch carefully as it begins to melt around the edges, then gently swirl the pan to distribute heat evenly. Continue cooking without stirring until sugar is completely melted and reaches a deep amber color similar to a copper penny. Remove from heat and carefully whisk in butter pieces until fully incorporated. Slowly pour in heavy cream while whisking continuously—mixture will bubble vigorously. Stir in sea salt and let cool for 10-15 minutes until slightly thickened but still pourable.

  4. Glaze and Finish

    Once donuts are completely cooled, dip the top of each donut into the salted caramel sauce, allowing excess to drip back into the bowl. Place glazed side up on parchment paper and immediately sprinkle with flaky sea salt while caramel is still tacky. Let caramel set for 15-20 minutes at room temperature until firm to the touch. For extra indulgence, drizzle additional caramel over the tops in a decorative pattern. Serve immediately or store in an airtight container.

Recipe Notes & Tips

Storage

Store glazed donuts in an airtight container at room temperature for up to 2 days. Place parchment paper between layers to prevent sticking. The caramel may soften slightly over time but will remain delicious. For best texture, consume within 24 hours. Unglazed donuts can be frozen for up to 3 months; thaw and glaze fresh before serving.

Serving Suggestions

Serve these donuts slightly warm with hot coffee or cold milk for breakfast or brunch. They're also excellent as dessert paired with vanilla ice cream or whipped cream. For parties, arrange on a tiered stand and provide extra caramel sauce for dipping. Consider serving alongside fresh fruit to balance the sweetness.

Variations

Try chocolate donuts by replacing 1/4 cup flour with cocoa powder. For apple cider donuts, reduce milk to 1/2 cup and add 1/4 cup apple cider plus 1 teaspoon cinnamon to the batter. Create a vanilla glaze instead by mixing 2 cups powdered sugar with 3 tablespoons milk and 1 teaspoon vanilla. Add espresso powder to the caramel for mocha salted caramel donuts.