Salted Caramel Corn Doughnuts

Salted Caramel Corn Doughnuts

Salted Caramel Corn Doughnuts

Ingredients

  • Doughnuts:
  • 1 cup milk
  • 1/3 cup buttermilk
  • 1 egg
  • 2 tablespoons butter, melted
  • 2 teaspoons vanilla
  • 1 & 1/2 cups all-purpose flour
  • 1/2 cup corn flour
  • 1 & 1/4 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 (15.25oz) can Butter Kernel® Whole Kernel Corn drained, reserving 2 teaspoons liquid
  • Icing:
  • 3/4 cup packed light brown sugar
  • 1/4 cup butter
  • 1/4 cup whipping cream
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla
  • 3/4 cup powdered sugar
  • 1/2 teaspoon coarse salt

Salted Caramel Corn Doughnuts

1 h

Total Time

25 min

Prep Time

18

Servings

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Ingredients

  • Doughnuts:
  • 1 cup milk
  • 1/3 cup buttermilk
  • 1 egg
  • 2 tablespoons butter, melted
  • 2 teaspoons vanilla
  • 1 & 1/2 cups all-purpose flour
  • 1/2 cup corn flour
  • 1 & 1/4 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 (15.25oz) can Butter Kernel® Whole Kernel Corn drained, reserving 2 teaspoons liquid
  • Icing:
  • 3/4 cup packed light brown sugar
  • 1/4 cup butter
  • 1/4 cup whipping cream
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla
  • 3/4 cup powdered sugar
  • 1/2 teaspoon coarse salt

Directions

Heat oven to 350°F. Generously spray 18 doughnut depressions in doughnut pans with cooking spray. In large bowl, beat milk, buttermilk, egg, butter and vanilla with wire whisk until blended. Stir in flour, corn flour, sugar, baking powder, cinnamon, salt and nutmeg just until moistened. Fold in corn and corn liquid.

Spoon about 3 tablespoons batter into each doughnut depression, filling 3/4 full. Bake 15 to 17 minutes or until golden brown and set. Cool in pans 5 minutes. Remove to cooling rack. If necessary, run table knife around edges of doughnuts to loosen. Cool completely.

In small saucepan, combine brown sugar and 1/4 cup butter. Cook over medium heat until melted and smooth. Reduce heat to a simmer and add cream and corn syrup. Boil gently for 8 minutes. Remove from heat and stir in vanilla. Gradually stir in powdered sugar. Cool 5 minutes, stirring occasionally. Pour into shallow dish. Dip tops of doughnuts in warm icing and sprinkle lightly with salt. If icing becomes too thick, stir in 1 tablespoon milk.

Tip: If you don’t have enough doughnut pans to bake all of the batter at once, refrigerate the unused batter until you can bake it. Cool the pans slightly before reusing them.

Serving Size: about 2oz each

Nutritional Information Per Serving:
Calories 150, Total Fat g (Saturated Fat 2g, Trans Fat 0g), Sodium 250mg, Carb 27g, Fiber 0g, Total Sugar 16g, Added Sugar 14g, Protein 3g, Vitamin D 0%, Calcium 4%, Iron 0%, Potassium 2%

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.