If you’re a fan of salted caramel but you’ve never tasted miso caramel then you really (like, right now) need to try it. It’s got all the sweet and salty joy of salted caramel but with a little bit of umami complexity added for good measure.
This is the same caramel sauce that I use in my miso chocolate pots and it is absolutely glorious with these fluffy little baked doughnuts.
If you don’t have a cake-pop tin to bake these in then you can use a min-muffin tin, but bear in mind that the outsides won’t be quite as crisp.
Any caramel sauce that’s left over (as if!) is pretty darned delicious drizzled over vanilla ice cream by the way.

Ingredients
makes about 18
125g plain flour
1/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp bicarbonate of soda
3/4 tsp baking powder
1 tbsp sugar
25g butter (melted)
1 egg
70g soured cream
100ml water
sugar for dusting
caramel
100g soft light brown sugar
70g soured cream
15g butter
1 tbsp shiro (white) miso (other types can be a bit too strong)

Melt together the ingredients for the caramel in a small sauce pan and bring it to boiling point. Reduce the heat and then let it simmer for 2-3 minutes. Set the caramel aside to cool.
Pre-heat your oven to 200°c and oil your cake pop pan (top and bottom).
In a large mixing bowl, sift together the flour, spices and raising agents and then whisk in the sugar and salt.
In a separate jug or bowl you can whisk together the egg, water, butter and sour cream. Make sure this is really well mixed.

Pour the wet ingredients into the bowl containing the dry mixture and stir a few times, until just combined, a bit like making muffins.
Fill the cavities of the lower half of the cake pop pan. The doughnuts will puff up whilst they cook to fill the top half.
Clamp on the lid, put the cake pop pan onto a baking tray and bake for about 12 minutes.
Once the doughnuts are cooked, carefully take off the lid of the cake pop pan (use a tea towel to help) and then use a teaspoon to lift the doughnuts out of the tin and onto a wire rack. This helps to keep them crisp on the outside. Once they’ve cooled a little you can lightly roll them in sugar before serving along with the caramel sauce.