Food & Drink

Make: Sticky Date Baked Doughnuts With Caramel Glaze

By Katrina Meynink
2nd Aug 2015

Two things in the world we need more of: Doughnuts and sticky date pudding. Or, to keep things simple, how about get-in-your-face sticky date baked doughnuts like these bad boys which effectively combine the two. The baked bit takes the edge off the guilt, but there is fruit in there people so guilt shouldn’t even come into it.

Sticky Date Doughnuts With Caramel Glaze Recipe

Makes approx. 12


80g butter, at room temperature
110g caster sugar
1 egg + 1 yolk at room temperature
Three quarters of a cup milk
1 vanilla bean, seeds scraped
Half a cup pitted dates, finely chopped and softened in 1 tbsp boiling water and 1 tsp bicarbonate soda
500g self-raising flour, sifted
Pinch salt


Pinch of ginger
Pinch of cinnamon
Caster sugar

Caramel Glaze

100g brown sugar
Quarter cup thick cream
60g butter
Vanilla extract (optional)

To Serve

Paiellete feuilletine (available from specialist grocers)


Preheat oven to 180c.

Cream the butter and sugar using a stand mixer until pale and fluffy. Add the egg and yolk, milk and vanilla mixing until just combined. Add the flour and salt, mixing until just combined—be careful not to over mix you don’t want tough doughnuts. Stir through the date mixture and spices.

Turn out the dough onto a lightly floured work surface and knead until smooth. The dates can make the dough quite sticky so add a light dusting of flour if needed. Roll out to about 1.5cm thick and using a biscuit cutter (I used an 8cm) cut out rounds and place on a tray lined with baking paper, cutting out a centre doughnut circle with a 2cm biscuit cutter. Bake for 8-10 minutes or until just golden. Combine the sugar dusting ingredients in a shallow bowl and immediately toss the warm doughnuts in the mixture.

To make the caramel glaze add all ingredients to a small saucepan and place over low heat and cook until the sugar has dissolved. Drizzle over the caramel glaze and top with paillete feuilletine if using.

Image credits: Katrina Meynick

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