Doughnuts with caramel sauce

Whip up a batch of these while your guests hover to gobble them up! Make the batter and sauce ahead of time, then it’s a quick cook to serve them up freshly fried.

By Nici Wickes
  • 10 mins preparation
  • 15 mins cooking
  • Makes 20
  • Print


  • 2 cup plain gluten-free flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 cup water + extra
  • 1 1/2 cup coconut oil for frying
  • icing sugar for dusting
Caramel sauce
  • 3/4 cup coconut or organic sugar
  • 1 cup full fat coconut milk
  • 1/4 teaspoon sea salt


  • 1
    In a bowl mix the flour, baking powder and salt together. Add the cup of water and stir so there are no lumps. Leave to sit for 2 minutes, then drizzle in more water until you have a thick batter.
  • 2
    Heat the coconut oil in a small saucepan to medium-hot. Drop large teaspoonfuls of the batter into the hot oil – it should immediately sizzle. Fry until golden brown all over, turning if they don’t pop over themselves.
  • 3
    Dust with icing sugar and serve with caramel sauce.
Caramel sauce
  • 4
    Heat all of the ingredients over a medium heat. Bring to the boil. Reduce to a simmer for about 15 minutes, until caramel has thickened, stirring occasionally. Add more salt to taste if you like, but be careful how you test the sauce – it doesn’t come hotter than boiling sugar so don’t go dipping your finger in!
  • 5
    Remove from heat; the sauce will thicken further as it cools.

read more from