Salted Caramel Glazed Mini Donuts

1. Preheat oven to 350°F.

2. Spray donut pan with nonstick spray.

3. Mix together oil, buttermilk, eggs, sugar, salt, baking powder and vanilla until combined.

4. Stir in flour and continue to mix until smooth.

5. Fill the donut pans up about 3/4 of the way.

6. Bake donuts for 15 minutes.

7. Remove from oven, let cool for 5 minutes, then remove donuts from pan.

8. Put sugar in a sandwich bag.

9. One at a time, drop your donuts in the bag and shake lightly to cover.

Ingredients

• 1 cup granulated sugar 
• 6 Tablespoons salted butter, room temperature cut up into pieces 
• 1/2 cup heavy cream, at room temperature
• 1 teaspoon salt

Instructions

• Heat sugar in a medium saucepan over medium heat, stirring constantly wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
• Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again.
• After the butter has melted and combined with the caramelized sugar, cook for 1 minute without stirring.
• Very slowly stir in 1/2 cup of heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.
• Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools.