Salted Caramel Glazed Baked Doughnuts

I don’t have a fryer so for me doughnuts always seemed like such a chore to make and I never bothered but I invested in a ringed doughnut pan and since then, doughnuts have been pretty fun to make. These are so fluffy, easy to make and that caramel glaze is delicious. So I hope you enjoy.

Ingredients For Doughnuts

• 2 eggs (I use Clarence Court Burford Browns)

• 50g vegetable oil

• 70g butter (Plant based flora)

• 110g granulated sugar

• 60g brown sugar, packed

• 1 1/2 tsp baking powder

• 1/4 tsp baking soda

• 1/2 tsp cinnamon

• 1/4tsp nutmeg

• 1/4tsp vanilla seed

• 1/2 tsp salt

• 1 tsp vanilla extract

• 220ml oat milk

• 330g plain flour

Method

1. Preheat the oven to 200c. Use coconut oil (I prefer it but you can use butter if you like) and grease two 6 ring doughnut pans (or if you only have one, grease that and then bake the next batch afterwards).

2. In a bowl, beat your butter until smooth and then add in your vegetable oil little by little then your sugar until the mix is homogeneous then add in your egg little by little until fully combined..

3. At this point, add in your spices, vanilla seed and vanilla extract and stir gently until combined.

4. Stir the flour, the baking powder and bicarb and then gradually add in your milk little by little, stirring until combined. It is best to alternate here so it doesn’t get too wet. The batter will be thick but don’t be tempted to wet it more. up.

5. Now at this point, I prefer to use a piping bag because I want the doughnuts to be as equal as as possible but if you don’t have one you can spoon into the pan, leaving a little off the top to allow for rising.

6. Bake the doughnuts for just 10 minutes. Remove them from the oven, and wait for up to 5-10 minutes before turning them out of the pans onto a rack. This is so they can slowly cool down and be easier to remove from the pan.

7. Leave to cool before dipping your doughnuts into your thick glaze and then enjoy.

Ingredients for Salted Caramel Glaze

• 3tbp Flora Hard Plant Butter

• 60g Brown Sugar

• 50ml Vegan Cream (I use Alrpo)

• Powdered sugar (I don’t give direct measurements for this as a glaze, for me, is personal to your taste. If you want yours thick, like this glaze, then keep adding tbsp after tbsp until you reach a consistency you are happy with).

• 1 tsp vanilla extract

• 1.5 tsp flaked salt

Method

1. In a saucepan, heat your butter and brown sugar together until your sugar is dissolved. You must keep stirring otherwise your sugar will burn.

2. Once your sugar has melted, add in your cream and keep stirring (it will rise) so make sure your pan is deep enough.

3. Transfer to a bowl and tbsp by tbsp add in your powdered sugar until it reaches a texture you are happy with. Do not stop whisking as there can be lumps with the sugar.

4. Lastly, add in your extract and your salt and then leave to cool (it will thicken) until you are ready to dip your doughnuts in. Leave for 10 minutes then repeat the process until nice and thick and glossy.

5. Sprinkle over some chopped pecans and enjoy.