MINI DOUGHNUT BALLS WITH CARAMEL DIPPING SAUCE

What You'll Need

For the Doughnuts:

• 2 cups of plain flour
• 1½ tsp. baking powder
• ½ tsp. salt
• ¼ cup granulated sugar
• ½ cup non-dairy milk
• 50 g/1.75 oz. vegan butter
• 2 Tbsp. rapeseed oil/ oil of choice
• 1/3 cup of sugar for dusting the doughnuts in
• seeds from 1 vanilla pod (optional
• Sunflower oil for deep frying

For the Caramel Sauce:

• 1/2 can of full-fat coconut milk
• 1/2 cup raw granulated cane sugar
• 2 Tbsp. maple syrup
• pinch of salt
• 1/4 tsp. vanilla extract
• 2 Tbsp. coconut oil

How to Make It

For the Doughnuts:

1. Mix the flour, sugar, salt and baking powder together in a baking bowl and make a well in the middle.
2. In a small pot over a low heat, melt the butter and stir in the milk and 2 Tbsp. oil.
3. Pour the wet mixture into the well in the middle of the flour and stir everything together to form a thick dough. Using your hands, form the dough into small balls ready for frying.
4. In a deep pan, heat about 2.5 inches of oil over a medium-high heat (you could also use a deep fat fryer). The oil should be about 350-375ºF/180-190ºC. Gently drop the dough balls into the oil with a spoon and fry for about 3-5 minutes until lightly golden (you can work in batches if you need to). Let the fried balls cool a little on some paper towels to absorb any excess oil.
5. Place 1/3 cup of sugar in a small bowl and add the vanilla seeds if you are using them. Roll the cooled doughnut balls in the sugar to coat.

For the Caramel Sauce:

6. Over a high heat, bring the coconut milk, sugar and maple syrup to a boil, then immediately reduce to a low simmer. Continue to simmer for 15-20 minutes, stirring every so often.
7. Remove the mixture from the heat and stir in the coconut oil, vanilla and salt. Allow to cool for 20 minutes, then transfer to a jar if you want to save some for later.
8. Dip the donut balls in the caramel sauce or drizzle the sauce over them, profiterole-style.

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