Whether you’re needing snacks for a movie night or just fancy getting in the kitchen and making some doughnuts, these are the perfect treat for you!
Fluffy, mini bite-sized vegan doughnuts with a core of Biscoff spread and a broken Biscoff cookie.
For those not familiar, Biscoff or Lotus Biscoff is a European biscuit. It has a rich caramel flavour to it which is irresistible! It also comes in a ‘spread’ form which is just the biscuits in cookie butter form.
Once you try it, nothing will ever be the same, trust me- coming from a Biscoff addict- haha!
If you follow me over on Instagram, you’ll know I have a Biscoff addiction. My Biscoff cravings have now rubbed off onto many. I love how I’ve got so many of my followers onto Biscoff and spread now, it’s amazing- haha!
Watch my Instagram reel video here, of me making these doughnut holes.
I absolutely love making doughnuts. I love the process of making the dough, watching it prove, rise, and then the frying which is so much fun.
Vegan doughnuts are not hard at all to make and taste spectacular! In fact, many have said they couldn’t tell that these were in fact vegan, which is amazing!
I’ve worked hard to create a doughnut flavour, which reminds me of the classic ‘fairground doughnuts’.
In order to make these doughnuts, you’ll need an egg substitute.
My favorite vegan egg substitutes for doughnuts:
- Follow Your Heart- Vegan Egg
- Flax Eggs (I use 2 tablespoons of ground flaxseed with 4 tablespoons of water)
- Orgran- Vegan Easy Egg
I highly recommend this recipe if you fancy a well-deserved treat, something indulgent, and most of all, delicious!
Preparation: 3 + 1/2 hours
Cooking time: 2-3 minutes (per doughnut)
Makes: Approximately 20-25 doughnuts
Ingredients for the doughnuts
-330ml of warm dairy-free milk
-14g of active dry yeast
-75g of caster sugar
-600g of self-raising flour
-1/4 teaspoon of salt
-100g of melted dairy-free butter
-2 egg replacers (Infomation above)
Ingredients for the Biscoff custard filling
-Sugar for rolling (I prefer golden caster sugar for rolling)
-Biscoff Spread (melted)
-Lotus Biscoff biscuits
To make the doughnuts
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.
* TIP- Place the dairy-free milk into a saucepan and gently heat until warm. Don’t let it get too hot as that can kill the yeast when added. *
2. In a separate bowl, combine the flour & salt and stir.
3. In another separate bowl, add in the melted dairy-free butter and vegan egg substitute.
4. Combine the dry mixture, yeast mixture and egg substitute into a bowl and stir.
5. Mix with a hand whisk or attach a dough hook to your stand mixer and begin to knead on medium until nice and smooth.
6. Place 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.
7. Once doubled, take 50g of dough and roll between your hands to create a small ball.
Place onto a lined baking tray.
8. Place the doughnuts back into a warm area covered with a tea towel for around 1 hour until they have doubled in size.
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.
You can use a deep fat fryer.
10. 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.
As these are small, keep an eye on them as they could burn.
Carefully take them out of the hot oil and place them onto kitchen paper to drain any excess oil.
11. While they are still warm, coat them in caster sugar (optional).
I prefer golden caster sugar.
Allow them to cool before filling.
12. Add Biscoff spread into a piping bag and snip off the tip or use a small round tip nozzle.
13. Poke a hole in the side of the doughnuts and fill each doughnut with Biscoff spread and press a broken piece of Biscoff biscuit on the spread (optional).
Store in a sealed container for up to 4 days.
Best enjoyed day of making.
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