I’ve always had a soft spot for doughnuts. Of every variety. Cinnamon sugar dusted, glazed or jam filled. Hot from the oven or fryer. Indeed some of my most poignant childhood memories are of holidays spent my grandparents, the highlight of any outing a visit to a particular doughnut shop.

Hands down, one of my family’s favourite lazy Sunday morning brunches involves a tray of freshly baked jam doughnut muffins.  Soft and fluffy balls of deliciousness concealing a oozy, jammy centre. I love this recipe as it’s quick and easy. No yeast or lengthy complicated proving processes. Just pantry and refrigerator staples, brought together with a bowl, a jug and a wooden spoon in less than fifteen minutes flat.

Anyone who regularly follows this blog will be aware that recently I have developed a penchant for burnt butter and all things caramel. Pair this with my long standing fascination with my mini bundt tray, and a little tweaking of my jam doughnut muffin recipe and you have another quick and easy cheat.  Salted Burnt Butter Caramel Glazed Doughnuts. Delicious and drool worthy. Of course they could just as easily be baked in a regular doughnut tin but as I don’t own one of those, I was more than impressed with my clever substitution.

Salted Burnt Butter Caramel Glazed Doughnuts

1 1/3 cups (200g) self-raising flour
1/2 cup (100g) caster sugar
1/2 cup (125ml)  buttermilk
1/3 cup (85ml) vegetable oil
1 large egg
1 teaspoon pure vanilla extract

For the Burnt Butter Caramel Glaze

85g butter
1 cup (200g) caster sugar
1/3 cup (85ml) pouring cream
sea salt flakes, to sprinkle

PREHEAT oven to 200 C and generously grease a 12 hole mini bundt (or doughnut) tray. Dust lightly with flour.
PLACE flour, salt and caster sugar into a medium bowl. Stir to combine.
IN A JUG  combine the vegetable oil, egg, milk and vanilla extract.
ADD jug of wet ingredients to the bowl of dry ingredients and stir gently to only just combine.
SPOON batter evenly into the bundt tray, filling each indent almost to the top.
BAKE in preheated oven for 10 – 12 minutes, or until toothpick inserted into the centre of each comes out clean.
TRANSFER  to a wire rack to cool a little then using a spoon quickly drizzle over the hot burnt butter caramel glaze (recipe follows).
SPRINKLE over sea salt flakes and allow glaze to set at room temperature.

For the Burnt Butter Caramel Glaze

MELT butter in a small saucepan over medium heat in a heavy saucepan, stirring frequently until the mixture bubbles and foams, and milk solids begin to separate. Continue to cook until nut brown. Remove from heat and set aside to cool.
PLACE a wok or large heavy based non stick pan over medium heat. Add sugar in an even layer.
HEAT without stirring  until the mixture caramelises, swirling the wok every now and then until all the sugar crystals have dissolved and the mixture is a deep golden colour. The mixture will caramelise very quickly in a matter of minutes.
REMOVE wok from heat, then whisk in the brown butter and cream. Take care, the hot caramel mixture will bubble and spatter a little.
RETURN to medium heat and cook for a few more minutes, stirring constantly until the butter and cream are completely incorporated.
TURN OFF heat. The caramel is ready for glazing the doughnuts.