Allspice Caramelized White Chocolate Donuts

Allspice Caramelized White Chocolate Donuts
Allspice Caramelized White Chocolate Donuts

All white chocolate fans, this allspice caramelized white chocolate donuts recipe is for you! What is better that a fluffy, aromatic donut with a sweet and creamy glaze? And if you wonder what caramelized white chocolate tastes like, it is like regular white chocolate with a hint of caramel. It is smooth and sweet.

I find allspice pairs well with white chocolate. It helps balance the recipe and cut a little bit of the sweetness. But if you don’t like it you can skip it. Alternatively, you could replace it with nutmeg or cinnamon.

You will need a little bit of cream for making the batter. It helps make the donuts soft and airy, and prevent them from drying too quickly.

For this recipe you have to make your own caramelized white chocolate. But don’t worry, it’s straightforward. It can be a little time-consuming, but it’s worth it, I promise. Note that caramelized white chocolate is very brittle and crumbly. Rest assured it is normal and you did nothing wrong.

If you don’t have a very sweet tooth, I recommend to drizzle the glaze instead of dipping the donuts into it.

I baked these donuts in a regular donut pan with 6 cavities, which gave me 12 donuts. However, if you wish to make mini donuts, keep in mind the baking time will be shorter. You will know the donuts are ready once they look golden brown and they spring back when gently pressed. Alternatively you could insert a toothpick and if it comes out clean, the donuts are fully baked.

See more donut recipes here.

And finally, here you have the recipe for the allspice caramelized white chocolate donuts:

Allspice Caramelized White Chocolate Donuts

Servings 12 donuts


For the caramelized white chocolate:

  • 300 g white chocolate, coarsely chopped

For the batter:

  • 2 large eggs at room temperature
  • 1 cup (150 g/ 5 ¼ oz.) all-purpose flour
  • ½ cup (100 g/ 3 ½ oz.) granulated sugar
  • ½ stick (60 g/ 2 oz.) unsalted butter at room temperature
  • ½ cup (120 ml/ 4 ¼ oz.) cream (35% fat content)
  • 1 tsp ground allspice
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 tbsp. unsalted butter at room temperature forgreasing the pan


For the caramelized white chocolate:

  • Pre-heat the oven to 125 °C.
  • On a flat baking pan evenly spread the white chocolate and place it in the oven for 10 minutes. Take it out, stir it with a spatula, and place it back in the oven. Repeat the process every 10 minutes for 30-60 minutes, or until the chocolate reaches the desired caramel color. Once ready, pour it into a glass container and store at room temperature.

For the batter:

  • Pre-heat oven to 180 °C (350 °F).
  • In a bowl, sift the flour and allspice, add baking powder and whisk them together.
  • Gently melt the butter over low temperature. Make sure the butter does not bubble. Once melted, set it aside and allow it to cool a little.
  • Crack the eggs into another bowl, add the sugar and beat at high speed with an electric mixer. The mixture is ready when almost triple in volume and light in color. Add the vanilla extract, salt, cream, and whisk until incorporated.
  • Using a spatula, add the flour mix to the egg mix in 2-3 steps, mixing gently after each step. Make sure the flour is well incorporated, but do not over mix. Once the flour has been incorporated, fold in the melted cooled butter.
  • Grease a donut pan with room temperature butter. Pipe the batter, filling ¾ of each mould. Bake for 10 minutes, or until donuts spring back when gently pressed.
  • Once baked, take the pan out of the oven and allow the donuts to cool in the donut pan 2-3 minutes at room temperature. Transfer to a rack and let them sit until they are completely cooled.

For the glaze:

  • Melt the caramelized white chocolate over a bain-marie. Pour or drizzle onto donuts.


  • Decorate with solid chuncks of caramelized white chocolate.