Donuts
- 3/4 cup coconut oil
- 1 cup white sugar
- 1 cup applesauce (I prefer granny smith, makes the apple flavor more defined)
- 3 cups flour
- 1/2 tsp salt
- 2 1/4 tablespoon baking soda
- 1 cup coconut milk (like what you’d use in cereal)
Caramel Icing
- 1 tablespoon coconut oil
- 1/4 cup coconut milk (like what you’d use in cereal)
- 1/4 cup light brown sugar
- 1/4 cup white sugar
- 4-10 drops neon green gel food coloring
White Icing Drizzle
- 1 cup powdered sugar
- 1 tablespoon water
- Preheat oven to 350-degrees.
- Grease donut tin. Set aside.
- To make the donuts, mix wet ingredients thoroughly in a medium-sized bowl.
- Mix dry ingredients thoroughly in a large bowl.
- Combine wet ingredients into dry ingredients in 1/2 cup increments and blend until smooth.
- Fill donut tin 3/4 full.
- Bake for 20-25 minutes or until toothpick comes out clean.
- Allow cooling for approximately 10 minutes in the tin.
- While that’s cooling, make your icing by placing all ingredients in a small saucepan and stirring until mixed thoroughly.
- Place over medium heat and stir constantly until everything is dissolved and you have a nice, thick, creamy caramel sauce. Should taste pretty stinkin’ good, too. I almost decided to have just that for breakfast. Screw the doughnuts.
- Allow the caramel to cool a little (but not too much), then pour some into a plate or pie pan (I used a pie pan–afraid of getting burned), approximately the depth of 1/3 to 1/2 of a doughnut.
- Dip each doughnut into the caramel sauce and place on a plate and allow to stand while you dip all the rest (or eat one, just to make sure they’re good).
- I tossed a tiny bit of cinnamon over all the donuts at this point. Thought it looked pretty.
- To make the white drizzle, mix 1 teaspoon of water at a time into the cup of powdered sugar until the mixture is just liquidy enough to manipulate and not be powdery.
- Then, using a spoon or fork, drizzle the white icing drizzle over the doughnuts.
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