Years ago I used to be obsessed with these things called ‘Diddy Donuts’ in Burger King (in case you haven’t noticed yet, I used to have a pretty hardcore thing for fast food). They were greasy little doughnuts with chocolate, caramel or vanilla dipping sauces (I used to get extra sauce to dip my fries in…). Sometimes I miss those days. So when I saw this Jamie Oliver recipe for mini doughnuts I decided to relive those oily days of yore.

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Mini Doughnut Balls With Caramel Dipping Sauce [Vegan]

Calories

150

Serves

20

Ingredients

For the Doughnuts:

  • 2 cups of plain flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/2 cup non-dairy milk
  • 1.75 ounces vegan butter
  • 2 tablespoons grapeseed oil/oil of choice
  • 1/3 cup of sugar for dusting the doughnuts in
  • seeds from 1 vanilla pod, optional
  • Sunflower oil for deep frying

For the Caramel Sauce:

  • 1/2 can of full-fat coconut milk
  • 1/2 cup raw granulated cane sugar
  • 2 tablespoons maple syrup
  • Pinch of salt
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons coconut oil
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Preparation

To Make the Doughnuts:

  1. Mix the flour, sugar, salt, and baking powder together in a baking bowl and make a well in the middle.
  2. In a small pot over a low heat, melt the butter and stir in the milk and 2 Tbsp. oil.
  3. Pour the wet mixture into the well in the middle of the flour and stir everything together to form a thick dough. Using your hands, form the dough into small balls ready for frying.
  4. In a deep pan, heat about 2.5 inches of oil over a medium-high heat (you could also use a deep fat fryer). The oil should be about 350-375ºF. Gently drop the dough balls into the oil with a spoon and fry for about 3-5 minutes until lightly golden (you can work in batches if you need to). Let the fried balls cool a little on some paper towels to absorb any excess oil.
  5. Place 1/3 cup of sugar in a small bowl and add the vanilla seeds if you are using them. Roll the cooled doughnut balls in the sugar to coat.

To Make the Caramel Sauce:

  1. Over a high heat, bring the coconut milk, sugar and maple syrup to a boil, then immediately reduce to a low simmer. Continue to simmer for 15-20 minutes, stirring every so often.
  2. Remove the mixture from the heat and stir in the coconut oil, vanilla and salt. Allow to cool for 20 minutes, then transfer to a jar if you want to save some for later.
  3. Dip the donut balls in the caramel sauce or drizzle the sauce over them, profiterole-style.

    Nutritional Information

    Total Calories: 2992 | Total Carbs: 437 g | Total Fat: 133 g | Total Protein: 27 g | Total Sodium: 5726 g | Total Sugar: 238 g Per Serving: Calories: 150 | Carbs: 22 g | Fat: 7 g | Protein: 1 g | Sodium: 286 mg | Sugar: 12 g Calculation not including oil used for frying. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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