Ingredients
2 cups cake flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup vegetable oil
3/4 cup buttermilk
1 teaspoon vanilla extract
2 large eggs
1 teaspoon white vinegar
6 Medjool dates, pitted and finely chopped
For the caramel:
1/2 cup granulated sugar
2 tablespoons water
1/2 cup heavy cream
1 tablespoon unsalted butter
Instructions
- Preheat your oven to 375°F. Grease two 6 doughnut baking pans and set aside.
- In a large bowl, combine flour, sugar, and soda together with the salt.
- In another bowl, whisk buttermilk, vanilla, eggs, and vinegar.
- Pour the wet ingredients into the dry and mix well to combine. Stir in the dates pieces.
- Spoon the batter carefully into the doughnut molds about 2/3 full. Bake in the oven for 10-12 minutes.
- Meanwhile, In a saucepan over medium heat, heat sugar and water together until the sugar is dissolved. Raise the heat to medium-high and cook for about 7- 10 minutes or until the sugar becomes this amber color. Remove from the heat and stir in the cream. It will bubble up so be careful. Stir in butter.
- Remove doughnuts from the oven and let cool. Remove from the pan and using your hands dip the pretty side into the caramel and let sit for a couple of minutes.
Notes
These can be made a day in advance and kept in a airtight container.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: dessert
- Cuisine: American
