Whenever there is a new dounut recipe its a reason to celebrate...especially if it involves salted caramel!
What you will need:
A dounut pan
1 teaspoons baking powder
pinch of salt
¼ teaspoon baking soda
¼ teaspoon ground nutmeg
¼ teaspoon cinnamon
2 bananas, mashed with 2 tbsp of milk (any)
80g light brown sugar
3 tbsp cup rapeseed oil
1 teaspoon vanilla paste (or extract)
Preheat oven to 175 degrees, and spray 2 non-stick six unit doughnut pans (if you only have- like me- take turns).
In one bowl whisk together all of the dry donut ingredients, in another bowl whisk together all of the wet ingredients. Pour the wet ingredients into the dry ingredients, and stir together until combined.
Spoon batter into prepared pans, filling about ¾ full.
Bake 12-14 minutes, or until toothpick inserted in centre comes out clean.
While the dounuts are baking, you can prepare the salted caramel sauce.
for the salted caramel sauce:
100g light brown sugar
3 tablespoons water
3 tablespoons coconut cream, soya cream or double cream
1 teaspoon vanilla extract
1 teaspoon sea salt
Heat the sugar and water in a saucepan over medium-low heat. Allow the mixture to cook below a simmer (it needs to be below simmer to not burn and turn bitter) for about 8-9 minutes, or until the sugar is completely dissolved and the liquid is light amber in colour.
Immediately transfer to a large bowl and add vanilla and salt. Place coconut oil in a heat-safe bowl and microwave about 15-20 seconds, or until it has completely melted to a liquid. Add the melted coconut oil to the caramel sauce and whisk until all ingredients are well combined.
Allow the sauce to sit and cool for about 20-25 minutes. When the caramel has reached a smooth, thick, syrup-like consistency, whisk again, and serve.
Storage: caramel sauce will last for several days in a covered, airtight container stored in a dry, cool, shaded location. If you have used coconut oil it will naturally solidify over time. You can reheat in the microwave but for no more than 5-7 seconds.