Buttermilk Vanilla Donuts with Spiced Caramel

A no fuss quick fix donut recipe that can be made in minutes. Skip the homemade caramel with a jar of dulce de leche for even speedier results.

1. Make the sauce first by warming the cream in a pan on a low heat with the spices and set aside to infuse for at least 15 minutes.
2. Put the sugar in a pan and gently melt over a low heat then increase and bubble until you have a deep brown caramel.
3. Add the butter and stir as it splutters, then sieve in the cream and spice mix and stir till you have a smooth rich caramel. Pour into a bowl.
4. For the donuts, mix together the eggs, buttermilk, vanilla and melted butter in a mixing jug. Stir the flour, baking powder and sugar together in a separate bowl then add the wet ingredients and mix till you have a thick paste.
5. Heat the oil in a deep pan until it reaches 180°c/360°f. With two oiled spoons, shape the mix into round balls (you should make around 24) and drop into the oil, frying in batches for 3-4 minutes until golden and puffed. Drain on kitchen paper and toss in caster sugar whilst still warm. Serve with the spiced caramel sauce to dunk them in and enjoy!

For the dipping sauce:

½ cup double cream

1 star anise

1 cinnamon stick

1 cup caster sugar

¾ stick unsalted butter

For the donuts:

2 large free range eggs

1 cup buttermilk

2 tsp vanilla bean paste

¼ stick unsalted butter, melted

10 ½ oz plain flour

½ tsp baking powder

3 tbsp caster sugar plus extra to dust

20 fl oz vegetable oil to fry

For the dipping sauce:

125ml double cream

1 star anise

1 cinnamon stick

200g caster sugar

90g unsalted butter

For the donuts:

2 large free range eggs

250ml buttermilk

2 tsp vanilla bean paste

30g unsalted butter, melted

300g plain flour

½ tsp baking powder

3 tbsp caster sugar plus extra to dust

600ml vegetable oil to fry