• 90 grams unsalted butter, melted
  • 300 milliliters whole milk, warmed
  • 1 large egg, beaten
  • 10 grams dried yeast
  • 500 grams plain flour
  • 90 grams caster sugar
  • Salted caramel sauce
  • 60 milliliters water
  • 200 grams light brown sugar
  • 100 milliliters double cream
  • 30 grams unsalted butter
  • 1 teaspoon sea salt
  • Honeycomb Sugar
  • 70 grams crushed honeycomb
  • 70 grams caster sugar
  • Sunflower oil, enough for frying


  1. Warm the milk and add in the yeast and a tablespoon of the sugar. Mix together and set aside for 10 minutes or so until it starts to bubble. Meanwhile, in a large bowl, mix together the flour, the remaining sugar.
  2. With the dough hook attached to the freestanding mixer, add the dry ingredients into the bowl. Make a well in the mix and add in the yeast mix. Turn the mixer to medium-low then add in the beaten egg followed by the butter. Slow turn the mixer up and knead for about 10 minutes, until smooth and well combined. This can be done by hand if you don't have the mixture.
  3. Grease a medium bowl with cooking oil. Form the dough into a ball, place in the bowl and cover. Leave to prove for about 45 minutes in a warm place. While you are waiting for this, make the sauce. Add the sugar to a pan with the water. Place on a medium heat, and leave for the sugar to melt away and it starts to bubble. You don't mean to stir the mix. Once the sugar has darken in colour slightly stir in the butter. Take off the high and stir through the cream and salt. Place in the fridge to thicken until later.
  4. Punch the dough back on a floured surface to knock the air out and then roll the dough out and divide into 12 balls. Place on a tray, leave with a damp tea towel and leave for its second proof, around 30 minutes.
  5. To a food processor, add the honeycomb and sugar. Pulse until the honeycomb breaks up into small bits and mixtures with the sugar. Transfer to a plate and set aside until the doughnuts are cooked.
  6. Place enough cooking oil into a large pan until to cover the doughnuts. Bring the oil up to 180, you can check the heat of it with a little doughnut dough to see if it's ready. When the oil is ready, fry the doughnuts for a couple of minutes or so on each side until golden and puffy. Use a slotted spoon to take them out and transfer to a plate with kitchen roll. Repeat with the remaining doughnut dough.
  7. Add the salted caramel sauce to a piping bag and slip of the very end. Use a knife to make a slit in the side of the doughnut and push it through to the middle. Place the piping bag into the hole and squeeze in enough to fill, you can see the sauce when it comes to the hole, but be careful not to overfill. Roll the doughnuts in the honeycomb sugar and enjoy!