WHO DOESN'T LOVE A DONUT?! Now who doesn't love it when that doughnut is covered in sugar, bruleed until crunchy on top and stuffed with a sweet delicious custard? *crickets chirping* exactly, everyone loves it. So go-nuts for doughnuts!

RECIPE
(makes ten)
1 cup of milk
1 pack of dry instant yeast
1 tablespoon of maple syrup
1 orange, zest and juice
3 1/3 cups of sifted AP flour
1 tsp of crushed fennel seed
1/2 Cup of refined sugar
3 tablespoons of olive oil
1/3 Cup of Dairy Free Butter, melted
1 cup of sugar - for the topping
optional:
custard / chocolate or whatever cream you’d like to stuff the doughnut with

1. heat milk until warm (but not hot!), whisk together maple, yeast and orange juice. set aside somewhere warm to give it time to fluff up and activate.
2. while you wait, sift together your flour & sugar, then add your fennel and orange zest. add in your melted butter, your olive oil and your activated yeast liquid.
3. mix with your hands and knead for 5 minutes until smooth and has some springiness to it. place in oiled bowl and cover until doubled in size (I proofed mine overnight!)
4. once proofed, lay out on floured surface and gently roll out to about 1IN thickness, divide into ten pieces and ball each in individually. you’ll want to ensure each ball is closed on the bottom and smooth.
5. cover again, proof for 1-2 hours depending on where you leave it. heat your oil to 350f and gently (and carefully! please do some research and practice fire safety here) place your doughnuts in for approx. 3 minutes per side. drain on resting rack and let cool. fill each doughnut with custard cream
6. make your caramel until amber and carefully swirl pan to evenly cook. dip each doughnut into the caramel and let harden on the resting rack. caramel should harden so you can have a cracking good time