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Wednesday, 14 November 2018

Vegan deer biscoff doughnut holes recipe

Vegan, quick & easy.

Who fancies a doughnut?
These adorable doughnuts are in the shape of little deer's, which go perfectly with this time of year- Autumn/Fall.

Delicious and moorish doughnut holes, filled with a mouth-watering Biscoff spread, rolled in golden sugar, decorated with homemade royal icing details and pretzels for the antlers.
How adorable do they look? 

These doughnuts are easy to make and taste/smell just like authentic doughnuts!
They're light & fluffy, perfectly sweet and with a luxurious creamy centre. 

 They make an unbelievable scrumptious sweet snack! As they're bite-sized.... I am sure you'll go back for seconds (or even thirds)- haha!
They're super fun to make, perfect for the whole family to get involved in making & decorating! 
Happy Festive Baking! 

Preparation- 2 hours
Cooking time- 1-2 minutes (Per doughnut)
Makes- Approximately 30 doughnuts
Level- Medium

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Ingredients for the doughnuts
-330ml of warm dairy-free milk (I use unsweetened almond)
-2 packs (14g) of dry yeast 
-75g of golden caster sugar
-640g of self-raising flour
-1/4 teaspoon of salt
-100g of melted dairy-free butter
-2 egg replacers (I use Vegan Egg)
+
-Biscoff spread
-Royal icing (dyed black & tan)
-Golden caster sugar
-Pretzels (for the antlers)
-Sunflower oil (for frying)
...

To make the doughnuts
Step 1- Place the dairy-free milk into a saucepan over low heat and warm through. (You don't want it hot, as it will kill the yeast. You want it just warm).

Step 2- Place the warm dairy-free milk into a bowl and sprinkle over the yeast and sugar. Stir, cover with a tea towel and put into a warm place for around 10-15 minutes until frothy.
Step 3- In a separate bowl, combine the flour & salt and stir.

Step 4- In another separate bowl, add in the melted dairy-free butter and vegan egg substitute.

Step 5- Combine the dry mixture, yeast mixture and egg mixture into a bowl and stir.
Step 6- Mix with a hand whisk or attach a dough hook to your stand mixer and begin to knead on medium until a nice and smooth dough.
Step 7- Pop the dough into a lightly oiled bowl, cover with a tea towel and place into a warm area (I placed mine in my warm conservatory) and allow to prove for around 2-3 hours or until doubled in size.
Step 8- Once doubled, turn out the dough and roll around 45g of dough into balls and place them onto a lined baking tray.

Step 9- Place the doughnut balls 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 1-2 minutes on each side or until puffed and golden brown in colour.
 Carefully take them out of the hot oil and place them onto kitchen paper towels to drain any excess oil.

Allow them to cool before filling and decorating.

To decorate
Step 1- Place some Biscoff spread in a piping bag.

Step 2- Poke a hole in the doughnuts and pipe in some of the Biscoff spread.
Repeat for each doughnut hole.
Step 3- Roll to coat the doughnuts in some sugar.

Step 4- Dye some royal icing black & tan.
Use the tan to decorate the face & ears and the black for the eyes and nose.

To finish, stick in some pretzels for the antlers.


Serve fresh and enjoy.
Store in a sealed container.

Best enjoyed day of making.

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