Salted Caramel and Cheese Donuts

Makes: 12 large donuts
Prep time: 1hr 20 minutes
Cook time: 30 Minutes


Sugar 100 grams
Salt ¼ Tsp
Water 30 grams
Bega Whipping Cream 40 grams
Bega Salted Butter 30 grams
Yeast 7 grams
Warm Milk 160 grams
Plain flour 400 grams
Brown Sugar 30 grams
Eggs 2 each
Bega Salted Butter 60 grams
Salt ½ Tsp
Caster Sugar 200 grams
Mixed Spice 1 Tsp
Ground Cinnamon 1 Tsp
Egg yolks 6 each
Corn flour 50 grams
Milk 500 grams
Caramel 150 grams
Bega Cream Cheese 100 grams


    1. To make caramel in a medium saucepan over medium heat, add sugar, salt and water. Bring to a simmer over, stirring every so often until sugar is dissolved.
    2. Increase to a medium-high heat and cook until it turns deeply golden, without stirring. Once caramel is a deep copper colour, remove from heat and immediately stir in Bega Whipping Cream and Bega Salted Butter. Mixture will bubble up so be careful. Set aside and allow to cool to room temperature.
    3. To make dough combine yeast, milk and 1 tbs flour in a jug. Cover and set aside in a warm place for 10 minutes until frothy. Place remaining flour in an mixer fitted with a dough hook. Add yeast mixture, sugar, eggs and salt, then knead for 2 minutes or until dough comes together. Add butter, one piece at a time, until combined. Knead for 2 – 3 minutes until dough is soft.
    4. Transfer to a greased bowl. Cover and set aside in a warm place for 45 minutes or until it doubles in size.
    5. Whilst the dough is proving make the cheese custard whisk egg yolks and cornflour in a heatproof bowl until smooth. Place the caramel and milk in a saucepan over medium.