Caramel Chocolate Donut
- 240g all-purpose flour
- 20 ml Stevia Sweetener Caramel
- 10 ml Stevia Sweetener Vanilla
- 10g Baking powder
- 2.5 g salt
- 120 ml almond milk
- 2 large eggs or an alternative egg substitute
- 30 g unsalted butter, melted
- Vegetable oil for frying
- 60 g Unsweetened cocoa powder
- 50 ml Stevia Sweetener Caramel
- 60 ml Almond milk
- 2 tsp Stevia Sweetener vanilla
- A pinch of salt
For the donuts:
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, combine the almond milk, eggs, melted butter (or vegan alternative), and Stevia Sweetener Vanilla and Stevia Sweetener Caramel. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over mix; a few lumps are okay.
- Heat vegetable oil in a deep saucepan or deep fryer to 175°C.
- While the oil is heating, you can prepare a tray lined with paper towels to drain the oil from the donuts after frying.
- Once the oil is hot, use a small ice cream scoop or two spoons to carefully drop spoonfuls of the batter into the hot oil. Fry in batches, being careful not to overcrowd the pan.
- Fry the donuts for about 2-3 minutes on each side or until they turn golden brown. Use a slotted spoon to remove them from the oil and place them on the prepared tray to drain excess oil.
For the chocolate icing:
- In a medium-sized mixing bowl, sift the cocoa powder to remove any lumps.
- Add a pinch of salt to the sifted cocoa powder. Stir the dry ingredients together until well combined.
- Gradually add the almond milk, Stevia Sweetener Caramel and Stevia Sweetener Vanilla to the dry mixture. Start with about half of the almond milk, and then add more as needed to achieve your desired glaze consistency. You want the glaze to be smooth and pourable but not too thin.
- Whisk the mixture vigorously until the glaze is smooth and all the ingredients are fully incorporated. If it's too thick, add a little more milk; if it's too thin, add a bit more Stevia Sweetener Caramel until you reach the desired consistency.
- Your chocolate glaze is now ready to use! You can dip your cooled donuts into the glaze, allowing any excess to drip off, or drizzle the glaze over the donuts using a spoon.
- Allow the glaze to set for a few minutes before serving.
If you want to add sprinkles, chopped nuts, or other toppings, do so while the frosting is still wet so it sticks. We used small caramel balls, fine biscuit crumbs and a biscuit in ours!