Star Anise and Caramel Doughsants

These are my version of the modern hybrid, a doughsant. They are basically a rough puff danish pastry dough that is fried then tossed in a star anise sugar and filled with caramel sauce.

The pastry itself is wonderfully light, crisp and flaky and is cooked to perfectly golden brown. The sugar is well spiced, with the star anise coming through. It adds a lovely depth to the sweet caramel filling. The insertion of the sauce was a little tricky as it did find its way out of a few holes elsewhere in the ring, but other than that I am very happy with the results. They are pretty much as unhealthy as you can get, but delicious!