There’s something magical about biting into a warm, sugary treat that feels like it was made just for you.
These Caramel Churro Donuts with Homemade Caramel Sauce are exactly that—a delightful mash-up of two classic favorites: crispy churros and pillowy donuts.
Imagine sinking your teeth into golden-brown donuts coated in cinnamon-sugar goodness, with a drizzle of rich, homemade caramel sauce that ties everything together.
Whether you're hosting brunch or craving an indulgent dessert, these donuts will have everyone asking for seconds (and thirds).
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Step 1: Prepare Your Donut Dough
Start by combining your dry ingredients—flour, baking powder, a pinch of salt, and cinnamon—in a mixing bowl. This creates the base that gives your donuts structure and a hint of warmth. In a separate bowl, whisk together melted butter, milk, eggs, and vanilla extract until smooth. The butter adds richness, while the vanilla brings a subtle sweetness that complements the caramel later on.
Gradually incorporate the wet ingredients into the dry mixture, stirring until a soft, slightly sticky dough forms. If the dough feels too sticky, you can lightly flour your hands or work surface to make it easier to handle.
Step 2: Shape the Donuts
Turn the dough out onto a lightly floured surface and roll it out to about ½-inch thickness. Use a round cookie cutter (or even the rim of a glass) to cut out your donut shapes. To create the classic donut hole, use a smaller cutter or the back of a piping tip to remove the center.
Gather any scraps, re-roll the dough, and cut additional donuts until all the dough is used. Keep the shaped donuts covered with a clean kitchen towel to prevent them from drying out while you prepare for frying.
Step 3: Fry the Donuts to Golden Perfection
Heat your oil in a deep skillet or pot over medium heat. You’ll want the oil hot enough so that when you drop a tiny piece of dough into it, it sizzles immediately but doesn’t burn. Carefully place a few donuts into the oil at a time, making sure not to overcrowd the pan.
Fry them for a couple of minutes on each side, flipping gently with tongs or a slotted spoon. They’re ready when they’re puffed up and golden brown, with a crisp exterior. Remove the donuts from the oil and let them drain on paper towels to absorb any excess grease.
Step 4: Coat with Cinnamon Sugar
While the donuts are still warm, toss them in a mixture of granulated sugar and ground cinnamon. The residual heat helps the sugar adhere evenly, creating that irresistible churro-like coating. Make sure to coat both sides thoroughly for maximum flavor and crunch.
Place the coated donuts on a wire rack to cool slightly before moving on to the final step.
Step 5: Make the Homemade Caramel Sauce
In a small saucepan, combine granulated sugar and a splash of water over medium heat. Stir gently until the sugar dissolves, then stop stirring and let the mixture simmer. Watch closely as it transforms into a deep amber color—this is where the magic happens!
Once it reaches the perfect shade, carefully whisk in butter until melted, followed by heavy cream. The mixture will bubble up, but keep whisking until smooth. Let the caramel sauce cool slightly before using.
Step 6: Drizzle with Luscious Caramel Sauce
Now comes the pièce de résistance: the caramel drizzle. Using a spoon or squeeze bottle, drizzle the homemade caramel generously over the tops of the donuts, letting it cascade down the sides.
For an extra touch of elegance—and to balance the sweetness—sprinkle a pinch of flaky sea salt over the caramel. This salty-sweet combo takes these donuts to the next level.
Golden-fried donuts coated in cinnamon sugar and drizzled with rich, homemade caramel sauce for a decadent twist on two classic favorites.
In a medium bowl, whisk together flour, baking powder, salt, ½ teaspoon cinnamon, and sugar. In a separate bowl, combine milk, egg, vanilla, and melted butter. Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms.
On a lightly floured surface, roll out the dough to ½-inch thickness. Use a round cookie cutter to cut out donut shapes. Gather scraps, re-roll, and cut additional donuts if needed.
Heat vegetable oil in a deep skillet or pot to 350°F. Fry the donuts in batches for 1-2 minutes per side, or until golden brown. Remove with a slotted spoon and drain on paper towels.
Mix the remaining ½ teaspoon cinnamon with ½ cup granulated sugar in a shallow bowl. While the donuts are still warm, toss them in the cinnamon sugar until fully coated.
In a small saucepan, combine 1 cup sugar and 2 tablespoons water over medium heat. Stir until the sugar dissolves, then stop stirring and let it simmer until it turns amber. Carefully whisk in butter, then slowly pour in heavy cream while whisking continuously. Add a pinch of salt and let it cool slightly.
Drizzle caramel sauce generously over the donuts and sprinkle with flaky sea salt. Serve immediately and enjoy!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.