Caramel Filled Doughnut

Preparation: 2 hours

Cooking: 2-3 minutes (per doughnut)

Makes: 20 doughnuts approx

Level: Complex

Ingredients for the doughnuts

-330ml of warm dairy-free milk (I use unsweetened almond)

-2 packs of dry yeast

-75g of golden caster sugar

-590g of self-raising flour

-1/4 teaspoon of salt
-100g of melted dairy-free butter (I use Tomor)

-2 egg replacers (I use Vegan Egg)

 

Ingredients for the custard

-6 ounce of warm dairy-free milk (I use unsweetened almond)
-1 ounce of water
-1 ounce of golden caster sugar
-4 tablespoons of cornstarch
-1 tablespoon of gram flour
-2 teaspoons of vanilla extract

Ingredients for the cream filling
-1 tablespoon of dairy-free milk (I use unsweetened almond milk)
-1 ounce of vegan butter (I use Tomor)
-160g of icing sugar
-Vegan custard (Ingredients above)

Ingredients for the caramel sauce
-50g of coconut oil (melted)
-70g of maple syrup

-60g of almond butter (I used Biona Organics)
-Pinch of salt

Ingredients for frying

-Oil 

Method to make the doughnuts

Step 1- Place the warm dairy-free milk into a bowl and sprinkle over the yeast and sugar, stir, cover with a tea towel then put into a warm place for around 10-15 minutes until frothy.

Step 2- In a separate bowl, combine the flour & salt and stir.

Step 3- In another separate bowl, add in the melted dairy-free butter and vegan egg substitute.

Step 4- Combine the dry mixture, yeast mixture and egg mixture into a bowl and stir.

Step 5- Mix with a hand whisk or attach a dough hook to your stand mixer and begin to kneed on medium until nice and smooth.

Step 6- Pop the dough into a lightly oiled bowl, cover with a tea towel and place into a warm area (I place mine in my conservatory) and allow to prove for around 2-3 hours or until double in size.

Step 7- Once doubled, turn the dough out onto a floured surface and roll out until around 1/2 inch thick.

Step 8- Using a cookie cutter, cut out circles and place onto a lined baking tray.

Step 9- Place the cutout doughnuts back into a warm area covered with a tea towel for around 1 hour until they have doubled in size.

Step 10- Add oil into a deep pan until half - 3/4 full and bring to the boil.
Allow it to come up to 320 degrees.

Step 11- Once the doughnuts have risen, gently lower them into the hot oil and fry for about 2-3 minutes on each side or until puffed and golden brown in colour.

 

Step 12- Carefully take them out of the hot oil and place them on kitchen paper towel to drain any excess oil.

Step 13- While they are still warm, coat them in golden caster sugar.

Allow them to cool before filling.

 

Method to make the custard
Step 1- Heat the almond milk in a saucepan until warm then remove from the heat.

Step 2- Add in the water, sugar, cornstarch, gram flour, and vanilla extract and mix until combined. Add more vanilla extract if needed.

Method to make the cream filling
Step 1- Place the almond milk and butter into a bowl and whisk until smooth.

Step 2- Add in the icing sugar and all of the custard. Mix until smooth. Add more cornstarch for a thicker filling.

Step 3- Pop the filling into a piping bag and snip of the tip.

Step 4- Poke a hole in the side of the doughnuts and fill each doughnut.

Method to make the caramel sauce

Step 1- In a small saucepan over low heat, melt together the coconut oil and maple syrup until silky smooth.

 

Step 2- Mix in the almond butter and salt until smooth.

Step 3- Drizzle the caramel sauce over the doughnuts to decorate.

Serve fresh and enjoy. Store in a sealed container. Best enjoyed day of making.

Recipe by Holly-Jade 

www.thelittleblogofvegan.com

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