Filling:
3 sticks (1½ cups) margarine
¼ cup nondairy milk
1½ cups Bakers Choice pretzel cream
1 cup confectioners’ sugar
¾ cup crushed pretzels
Topping:
Caramel cream
Roughly chopped pretzels
Coarse sea salt
Prepare the doughnuts: Follow the directions on the previous page.
Prepare the filling: In the bowl of an electric mixer, beat the margarine, nondairy milk, pretzel cream, and confectioners’ sugar for 3–5 minutes, until light and fluffy. Mix in the crushed pretzels.
Transfer filling to a piping bag fitted with a large round tip or a zip-top bag with a corner snipped off.
Assemble: Working with one doughnut at a time, slice in half horizontally. Pipe large dots of filling onto the bottom half and cover with the top half.
Prepare the topping: Spoon the caramel cream into a piping bag fitted with a star tip and pipe stars onto the top of the doughnut. Garnish with roughly chopped pretzels and a sprinkle of salt.
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