Salted Caramel Filled Donuts

Preparation

• 1

  Gently warm the plant milk (don’t get it above 37°C).

• 2

  Mix together the warm oat milk, the yeast, and the coconut sugar in a small bowl and set aside for 10 minutes. The mixture should start to form a froth of small bubbles on top.

• 3

  Now transfer the mixture to a stand mixer. Start the mixer on low speed, and add the flour, the coconut oil, and the salt. Let it mix well. Then increase the speed to medium. Mix for 8-10 minutes. Let the mixer run until a smooth dough is formed. Form it into a ball.

• 4

  Grease a large bowl with a smear of vegetable oil. Put the ball of dough inside. Cover the bowl with a damp dishtowel, and set aside in a warm place for 60-90 minutes.

• 5

  Roll out the yeast dough on a well-floured surface to 2-3cm thickness. Use a glass or a large cookie cutter to cut out circles about 10cm wide. Repeat until all the dough is used up.

• 6

  Lay a piece of baking paper onto a baking sheet. Now spread the dough circles out on the baking paper and cover with a damp dishtowel again. Set aside for another 30-40 minutes to rise.

• 7

  Heat the vegetable oil in a large pot or deep pan to a temperature of 165° to 175°C.

• 8

  Fry the donuts for 30-45 seconds (or until golden-brown) on each side.

• 9

  Carefully remove the donuts from the hot oil and place on paper towels to absorb the extra oil.

• 10

  Repeat with all donuts until they are all fried.

• 11

  Set the donuts aside to cool.

• 12

  Meanwhile, make the salted caramel frosting: Warm the oat milk. Mix with the Whey Protein and the Flavor Kick in a small bowl. There should not be any clumps forming.

• 13

  Add the Salted Caramel Protein Cream and stir well.

• 14

  Poke a hole into one side of each donut. Use the piping bag to fill the center of each donut with the frosting.

• 15

  If you want, top the donuts with powdered sugar and/or chocolate glaze.

• 16
• 1

  Enjoy!