MINI MAPLE-GLAZED DOUGHNUTS WITH COCONUT "BACON"

Mini Maple-Glazed Doughnuts with Coconut

Provided by Kardea Brown

Categories dessert

Time 1h10m

Yield 12 servings

Number Of Ingredients 16

1 cup large unsweetened coconut chips
1 tablespoon low-sodium soy sauce
1 teaspoon liquid smoke
1 teaspoon maple syrup
1/4 cup vegan butter
1/2 cup almond milk
2 tablespoons coconut oil
Peanut or canola oil, for frying
2 cups all-purpose flour
1/4 cup vegan cane sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup vegan confectioners' sugar
1/2 cup maple syrup
1/2 teaspoon maple extract
Pinch kosher salt

Steps:

For the coconut "bacon": Preheat the oven to 350 degrees F.
Mix together the coconut chips, soy sauce, liquid smoke and maple syrup in a medium bowl. Spread in a single layer on a parchment paper-lined baking sheet. Bake, stirring halfway through, until the coconut is golden brown, 8 to 10 minutes. Set aside to cool. The "bacon" will crisp up as it cools.
For the doughnuts: Melt the butter in a medium saucepan over medium heat. Add the almond milk and coconut oil. Remove from the heat and set aside.
Pour the peanut or canola oil halfway up the sides of a cast-iron skillet and heat to 350 degrees F.
Whisk together the flour, cane sugar, baking powder and salt in a medium bowl. Make a well in the center and pour the hot milk mixture in the well. Mix until a thick dough forms. Roll portions of dough into 12 balls and use your thumb to make holes in the centers.
Fry the doughnuts, in batches, until golden brown, 3 to 5 minutes on each side. Let drain on paper towels.
Meanwhile, make the maple glaze: Stir together the confectioners' sugar, maple syrup, maple extract and salt in a small bowl. Dip the doughnuts in the glaze and sprinkle with the coconut "bacon" before serving.