Caramel doughnuts

Caramel doughnuts

Total: 2 hr | Active: 30 min.
vegetarian, lactose-free, gluten-free
Nutritional value / piece: 371 kcal
, Fat: 18 g
, Carbohydrate: 49 g
, Protein: 3 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Doughnut dough

300 g gluten-free flour, Schär bread mix B
2 tsp ground psyllium
½ tsp salt
4 tbsp sugar
½ cube yeast (approx. 20 g), crumbled
50 g lactose-free butter, cut into pieces
1 ¾ dl lactose-free milk
1 egg, beaten

To deep-fry

oil, for deep-frying

Caramel filling

200 g sugar
4 tbsp water
2 dl lactose-free full cream
100 g sugar
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How it's done

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Doughnut dough

In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the butter, milk and egg, mix and knead to form a soft, smooth dough. Divide the dough into 12 portions, shape into balls, place on a baking tray lined with baking paper, cover and leave to rise at room temperature for approx. 1 1/2 hrs.

To deep-fry

Fill a pot to 1/3 with oil and heat it to approx. 160°C. Place the dough balls in the oil in batches using a slotted spoon, fry for approx. 2 mins. on both sides. Remove and drain on paper towels.

Caramel filling

Boil the sugar and water in a wide-bottomed pan without stirring. Reduce the heat and simmer, swirling the pan occasionally, until a light brown caramel has formed. Remove the pan from the heat, pour in the cream, simmer over a low heat until the caramel has dissolved, reduce for approx. 5 mins., allow to cool for approx. 15 mins.

To fill, insert a straw two-thirds of the way into the doughnuts, work the straw backwards and forwards a few times until the hole is approx. 5 mm wide. Transfer the caramel to a piping bag with a smooth nozzle (approx. 5 mm in diameter) and pipe into the doughnuts. Pour the sugar into a deep bowl and roll the doughnuts in the sugar.

Good to know
Shelf life: These doughnuts taste best fresh

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