Vegan, quick & easy.
Coffee and doughnuts..count me in!
Fluffy and airy vegan doughnuts, with a coffee cream filling, rolled in cinnamon/coffee sugar, served with a decorative coffee bean- YUM!
Coffee is my main weakness. Especially my morning almond iced coffee, its something I look forward to every morning.
I have created this amazing recipe in collaboration with Freshly Cosmetics.
Freshly cosmetics make natural, non-toxic, vegan and cruelty-free skincare products. Find them here.
These doughnuts are easy to make and taste irresistible!
They are going to make you very popular in your household, trust me!
These are doughnuts NOT to miss baking…they’re incredible.
Preparation- 3 + 1/2 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
-600g of self-raising flour
-1/4 teaspoon of salt
-100g of melted dairy-free butter
-2 egg replacers (I use Vegan Egg)
Ingredients for the cream filling
-1 tablespoon of dairy-free milk (I use unsweetened almond milk)
-1 ounce of vegan butter (melted)
-160g of icing sugar
-1 teaspoon of ground coffee
-2 teaspoon of brewed coffee (cold)
-2 tablespoons of corn starch
-Oil (for frying)
-Golden caster sugar (for coating)
-Ground coffee (optional)
-Ground cinnamon (optional)
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.
You can use a deep fat fryer.
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 coffee cream filling
Step 1- Place the dairy-free milk, melted butter, icing sugar, ground coffee, cold brewed coffee and corn starch in a bowl and mix until combined and smooth.
Add more cornstarch for a thicker filling.
Step 2- Pop the filling into a piping bag and snip off the tip.
Step 3- Poke a hole in the side of the doughnuts and fill each doughnut.
Serve fresh with a coffee beans (optional).
You could also serve them with grated dairy-free chocolate and a dusting of powdered sugar.
Store in a sealed container for up to 4 days.
Best enjoyed day of making.
Shop the whole ‘Freshly Cosmetics’ range here.
This is a paid collaboration with Freshly Cosmetics.
A huge thank you to Frehly Cosmetics for collabing on this recipe with me!
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