This is probably the most excited I have been to share a recipe with you guys!
Say hello to the ultimate fluffiest vegan doughnuts, with a moorish creamy filling topped off with a coating of golden sugar and homemade caramel sauce *drooling*.
These doughnuts are easy to make and taste & smell like authentic doughnuts.
They are perfectly fluffy with a homemade vanilla cream and caramel sauce.
Preparation- 2 hours
Cooking time- 2-3 minutes (Per doughnut)
Makes- Approximately 20 doughnuts
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)
-Homemade caramel sauce (Get my recipe here)
-Oil (for frying)
To make the doughnuts
Step 2- In a separate bowl, combine the flour & salt and stir.
Step 4- Combine the dry mixture, yeast mixture and egg mixture into a bowl and stir.
Step 7- Once doubled, turn the dough out onto a floured surface and roll out until around 1/2 inch thick.
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.
Carefully take them out of the hot oil and place them on kitchen paper towel to drain any excess oil.
Step 12- While they are still warm, coat them in golden caster sugar.
Allow them to cool before filling.
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.
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 5- Drizzle over some homemade caramel sauce to decorate.
Serve fresh and enjoy.
Store in a sealed container.
Best enjoyed day of making.
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