Say hello to the ultimate fluffiest vegan doughnuts, with a creamy filling topped off with a coating of golden sugar and homemade caramel sauce.

Caramel Filled Doughnuts [Vegan]

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Calories

177

Serves

20

Cooking Time

180

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Ingredients

To Make the Doughnuts:

To Make the Custard:

  • 6 ounces of warm non-dairy
  • 1 ounce of water
  • 2.5 tablespoons of golden caster sugar
  • 4 tablespoons of cornstarch
  • 1 tablespoon of chickpea flour
  • 2 teaspoons of vanilla extract

To Make the Cream Filling:

Other Ingredients:

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Preparation

To Make the Doughnuts:

  1. Place the warm non-dairy 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.
  2. In a separate bowl, combine the flour, and salt-stir.
  3. In another separate bowl, add in the melted vegan butter, and vegan egg substitute.
  4. Combine the dry mixture, yeast mixture, and egg mixture into a bowl and stir.
  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.
  6. Pop the dough into a lightly oiled bowl, cover with a tea towel, and place into a warm area. Allow to prove for around 2-3 hours or until double in size.
  7. Once doubled, turn the dough out onto a floured surface and roll out until around 1/2-inch thick.
  8. Using a cookie cutter, cut out circles, and place onto a lined baking tray.
  9. Place the cut-out doughnuts back into a warm area covered with a tea towel for around 1 hour until they have doubled in size.
  10. Add oil into a deep pan until 1/2-3/4 full and bring to the boil.
  11. Allow it to come up to 320°F.
  12. 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 color. Carefully take them out of the hot oil and place them on kitchen paper towel to drain any excess oil.
  13. While they are still warm, coat them in golden caster sugar.
  14. Allow them to cool before filling.

To Make the Custard

  1. Heat the almond milk in a saucepan until warm then remove from the heat.
  2. Add in the water, sugar, cornstarch, gram flour, and vanilla extract and mix until combined. Add more vanilla extract if needed.

To Make the Cream Filling:

  1. Place the almond milk and butter into a bowl and whisk until smooth.
  2. Add in the icing sugar and all of the custard (add more cornstarch for a thicker filling). Mix until smooth.
  3. Pop the filling into a piping bag and snip off the tip.
  4. Poke a hole in the side of the doughnuts and fill each doughnut.
  5. Drizzle over some homemade caramel sauce to decorate - serve fresh and enjoy.

Notes

Store in a sealed container.

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  • Caramel
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Nutritional Information

Per One Doughnut (before added oil from frying): Calories: 177 | Carbs: 33 g | Fat: 5 g | Protein: 1 g | Sodium: 219 mg | Sugar: 25 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.