Salted Caramel Doughnuts

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Thankyou to one of my wonderful Vegan friends, I was advised of how easy vegan doughnuts could be!
Once she tried out the recipe and I got to taste I was hooked!
This little recipe was found at
http://www.vegan-heartland.com/2012/02/krispy-dream-doughnuts.html .
I did a few alterations to the recipe and added my own twist.
Salted Caramel Filling.
Raw and vegan friendly of course!
You have my permission to drool.

 

What You Need.

1 1/2 tbsp dry yeast
1 1/2 cups of Almond Milk
1/2 cup brown sugar
1 tsp salt
1/2 cup applesauce
1/3 cup vegetable shortening
4 cups all purpose flour
Coconut oil (for frying)

Caramel Filling.

1 cup dates (pitted + chopped)
1/2 cup coconut oil (melted)
1 ½ Tbsp unhulled tahini
1 1/2 tbsp of almond butter
½ cup cashew meal
Sprinkle of  sea salt
To Cover.
Caster Sugar
Cinnamon

What You Do.
Add the milk, sugar, salt, yeast, applesauce, shortening, and 2 cups of flour.
Beat for roughly 3 minutes  until well combine
Stir through the remaining 3 cups of flour. Once combined cover the bowl with a teat towel and allow the dough to rise for 45 minutes to an hour.
Once dough has increased in size, flour a board and roll out the mixture to around 1inch of thickness.

You can go for the orignal O shaped doughnuts here, or if you are using the caramel filling, roll the dough into a small ball and press lightly to slightly flatten the dough.
Once you have completed your doughnut style, set aside for another 45 minutes ti let the dough rise.
In a frypan, heat up a large dollop of vegetable oil on a low to medium heat. Place each doughnut in one by one, being sure to not over crowd the pan.
Stick to 3 or 4 at one time.
Place the doughnuts on a cooling rack lined with paper towels to allow them to drain and cool.
Once cool, in a small bowl place cinnamon and caster sugar to roll the doughnuts in.
With a knife – make a small slit in the side of the doughnuts, this is where you will pipe your caramel filling.

Firstly, place all wet ingredients of the caramel filling  into a blender and mix on high until well combined. Scoop the mixture out into a medium sized bowl and fold through cashew meal and sea salt. Once well combined scoop mixture into a bag or a cylinder and pipe into doughnuts – this part got messy!

And you are done!
Feel free to refrigerate the remaining caramel sauce, you can use this for future desserts or slices.

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