Cinnamon Salted Caramel Doughnuts

Ingredients for 22 pieces (approx.)
500 g wheat flour
250 ml milk
2 eggs lightly beaten
60g melted butter
60 g sugar
20 gr fresh yeast and 10 gr dry yeast
1 tablespoon of rum or vodka or pure vanilla extract

300 grams of caramel sauce
frying oil
Sift the flour and mix with the dry yeast or dissolve the fresh yeast in a tablespoon of warm water.
Add the remaining ingredients and knead the dough, adding the melted butter at the end.
Knead the dough with your hands for a further minute until the dough is smooth, light and elastic.
Try not to add any more flour, although it will feel sticky and too soft.
Form the yeast dough for the doughnuts into a ball, place it in a lightly floured bowl and cover with a towel and place in a warm place.
The dough should double in volume in 1.5 hours.
After this time, remove the dough from the bowl and place it on a lightly floured work surface.
Roll out the dough into a roll about 1-1.5 cm thick. Cut into pieces to form doughnuts. Roll them into balls, as if folding the dough inwards from the bottom.
Set aside on a lightly floured wooden board and allow to stand so that they can rise in volume once more.
Allow the doughnuts to rise.
Heat vegetable oil to a temperature of 175 degrees and fry donuts on each side for a few minutes. The oil should not be very hot, but try to maintain the original temperature. After frying, place the donuts on paper towels in order to let the excess fat drain off.
The cooled donuts can be sprinkled with icing sugar.
Place the caramel cream in a piping bag and pipe the caramel filling onto the doughnut. Fill all the donuts with the cream, sprinkle with icing sugar and serve with tea or coffee.