Browse All Recipes

Orange caramel sticky doughnuts

Australian Gourmet Traveller recipe for Orange caramel sticky doughnuts

By Lisa Featherby
  • Serves 30
  • 30 mins preparation
  • 20 mins cooking plus cooling
Orange caramel sticky doughnuts
Orange caramel sticky doughnuts

If you can't find fresh figs in season, you could simply serve the doughnuts with some ice-cream.

Ingredients

  • 2 tbsp each almonds, walnuts and pistachios
  • 300 gm self-raising flour, sieved (2 cups)
  • 55 gm caster sugar (¼ cup)
  • ¼ tsp cinnamon
  • 200 ml milk
  • 50 ml orange juice
  • 1 egg, beaten
  • For deep-frying: vegetable oil
  • 6 figs, cut into wedges
Orange caramel
  • 110 gm caster sugar (½ cup)
  • 320 ml orange juice
  • 3 tsp cornflour mixed with 1 tbsp water or orange juice

Method

Main
  • 1
    Preheat oven to 180C. Roast nuts on an oven tray until golden (4-6 minutes), then coarsely chop and set aside.
  • 2
    For orange caramel, combine sugar and 60ml water in a small saucepan and stir over medium-high heat until sugar dissolves, then brush down sides of pan with a wet pastry brush and cook until caramel (4-6 minutes). Add juice (be careful as hot caramel will spit), stir until dissolved (1-2 minutes), add cornflour mixture, whisk until thickened, bring to the boil and set aside.
  • 3
    Heat oil in a deep saucepan to 170C. Combine flour, sugar, cinnamon and a pinch of salt in a bowl, add milk, juice and egg and beat with a wooden spoon until smooth. Working in batches, scoop tablespoons of dough into oil with a lightly oiled spoon and deep-fry, turning occasionally, until golden (2-4 minutes; be careful as hot oil will spit). Drain on absorbent paper, toss in orange caramel and serve scattered with nuts and figs.

Notes

This recipe is from the May 2012 issue of .
Drink Suggestion: Young marmalade-like muscat. Drink suggestion by Max Allen

SHAREPIN
  • Author: Lisa Featherby