salted caramel donuts

Salted Caramel Donuts

salted caramel donuts

Making freshly baked salted caramel donuts at home is so easy! Almost too easy. Cinnamon spiced donuts dipped in luscious caramel and topped with chopped Daim caramel candy.

Ingredients:

  • 2 cups all purpose flour                                                       
  • 1 ½ tsp. baking powder                                                        
  • ¼ tsp. baking soda                                                    
  • 3/4 tsp.  salt   
  • ½ tsp. Cinnamon                                                      
  • Pinch of Nutmeg                               
  • 4  tbsp. butter, melted and cooled to room temperature  
  • ½ cup buttermilk
  • 1 large egg, room temperature
  • 1 1/2 tsp. vanilla extract                              
  • 1/2  cup brown sugar or coconut sugar                                                      
  • ¼ cup apple sauce unsweetened                             
  • 1/2 teaspoon salt flakes
  • 1/4 cup chopped Daim candy

Salted Caramel Topping:

1 cup granulated sugar

4 tablespoons unsalted butter

1/2 cup heavy cream

1 tsp. Vanilla extract

1/2- 3/4 cup sifted powdered sugar

1/2 tsp. of salt

Instructions:

Pre heat the oven to 180 C  / 350 F

Spray a 6 hole Donut pan with cooking oil or grease with melted butter.

In a large bowl combine the dry ingredients; the flour, baking powder, baking soda, salt, Cinnamon and Nutmeg.

In another bowl, combine the remaining wet  ingredients;  the butter,  buttermilk, egg, vanilla extract, sugar and apple sauce.

Stir into the flour mixture. DO NOT OVER MIX.

Spoon the batter into the donut pan, filling to just below the top of each mold. Bake for 12 to  15 minutes until lightly golden brown around the edges. They should bounce back a little when you slightly press one with your finger. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges to help loosen them out. Then place on a cooling rack and allow to cool for at least 10 minutes before glazing. Repeat with the remaining batter.

Caramel topping, instructions:

Melt the butter and sugar in a small saucepan over medium heat. Once melted, add  the heavy cream, vanilla and salt. Whisk constantly until dissolved. Allow to bubble for about 2 minutes. Remove from heat and allow to cool for about 30 minutes.

With a hand or stand mixer fitted with a whisk attachment, beat in (about ) ½  cup  confectioners’  sugar and 1 more tablespoons of heavy cream until you have reached the desired consistency. 

When the donuts have completely cooled, frost them with the caramel topping and sprinkle with chopped daim candy.

Enjoy

Myra XO

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Caramel Sauce, dairy free and refined sugar free

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The last couple of weeks we have been indulging in “nice cream” every evening after dinner. It’s so good… frozen bananas, a little bit of cocoa, sweetener, blitz and done.

But I was missing something, something sticky on top so I came up with this caramel sauce, it’s dairy free and refined sugar free. So much better for you than the store bought junk.

It’s quick to make but you do have to let it cool about an hour or so before using. It’s great on pancakes and french toast too.

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Ingredients;

1 C.  Coconut Blossom sugar

2 tbsp. butter

1 tbsp honey

3/4 C. coconut cream

1/2 tsp vanilla extract

pinch of Himalayan salt

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Method;

Place the coconut sugar, honey and butter in a pan over a medium heat. Stir gently until the sugar has dissolved and let it bubble for 2-3 minutes.

Pour in the coconut cream and keep stirring until it has fully combined. Turn down the heat and allow the sauce to simmer for 10 minutes until it has thickened.

Remove from the heat and add the vanilla extract and salt and stir well. Pour the sauce into a bowl or jar and allow to cool. The mixture may thicken a little more once it cools.

Store in a sealed jar or container in the fridge for up to 2 weeks.

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How about pouring this over French Crêpes. ?

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