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Mini Doughnut Balls With Caramel Dipping Sauce [Vegan]

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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.

Mini Doughnut Balls With Caramel Dipping Sauce [Vegan]

This Recipe is :

Dairy FreeKid-FriendlyVegan

Serves

20

Ingredients

For the Doughnuts:

  • 2 cups of plain flour
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • ¼ cup granulated sugar
  • ½ cup non-dairy milk
  • 50 g/1.75 oz. vegan butter
  • 2 Tbsp. rapeseed 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 Tbsp. maple syrup
  • pinch of salt
  • 1/4 tsp. vanilla extract
  • 2 Tbsp. coconut oil

Preparation

For 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/180-190ºC. 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.

For 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.

 

AUTHOR & RECIPE DETAILS


photo

Bridge is an Irish vegan blogger from Dublin. She began living vegan in 2012 for ethical reasons. While health is never the main concern in her recipes, she has inadvertently felt the benefits of a vegan diet. She is an artist by nature but has a passion for mental health and is currently focusing on completing her MSc in counseling and psychotherapy. You can follow her blog at I Heart Crap Kitchen.


 

 



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0 comments on “Mini Doughnut Balls With Caramel Dipping Sauce [Vegan]”

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michelle
1 Years Ago

These look so good, do you think it would come out ok as baked instead of fried?


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