Vegan, quick & easy.
I posted a poll over on my Instagram, and the recipe which was voted for was ‘Nutella’ hedgehog doughnut holes.
These adorable doughnuts are in the shape of little hedgehogs, which goes perfectly with this time of year- Autumn/Fall.
They are vegan doughnut holes, filled with a homemade vegan ‘Nutella’, rolled in sugar, coated in dairy-free dark chocolate with chopped pecan nuts to act as the hedgehog spikes.
Nothing tempts me like a doughnut. These doughnuts are easy to make, taste and smell like authentic doughnuts.
They are perfectly fluffy and VERY moorish. You’ll want more than one!
There is nothing quite like freshly baked doughnuts, which are light, fluffy, cakey, warm and perfectly sweet.
Who could possibly say no to a hedgehog doughnut?
No hedgehogs were harmed in the making of these tasty little treats- haha!
Preparation- 2 hours
Cooking time- 1-2 minutes (Per doughnut)
Makes- Approximately 30 doughnuts
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
-620g of self-raising flour
-1/4 teaspoon of salt
-100g of melted dairy-free butter
-2 egg replacers (I use Vegan Egg)
-Golden caster sugar
-Dairy-free dark chocolate
-Chopped pecan nuts
-Sunflower 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 6- 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 7- Once doubled, turn out the dough and roll around 45g of dough into balls and place them onto a lined baking tray.
Step 9- 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 10- 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.
Step 1- Place some vegan Nutella in a piping bag.
Step 2- Poke a hole in the doughnuts and pipe in some of the Nutella.
Repeat for each doughnut hole.
Step 3- Roll to coat the doughnuts in some sugar.
Step 4- Using a bain-marie, melt some dairy-free dark chocolate and dunk one side of the doughnut holes to coat then sprinkle over some chopped pecans while the chocolate is still soft.
Place onto a baking tray/grease proof paper and pop into the fridge to set.
This will take around 10 minutes.
To finish, pipe on 3 dots of chocolate for the eyes and nose.
Serve fresh and enjoy.
Store in a sealed container.
Best enjoyed day of making.
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