Salted caramel brownie doughnuts recipe

Vegan.

Say hello to the ultimate doughnut!

Delicious, light and fluffy vanilla doughnuts, with a hazelnut cream filling, topped with a chocolate cream swirl, a caramel and chocolate drizzle, and brownie chunks.

You can’t beat a good ol’ fashioned doughnut. These sweet treats are absolutely moorish and satisfying on your tastebuds.

The light dough is perfectly fluffy and compliments the sweet hazelnut cream filling beautifully.

Don’t they look, decedent!?

Preparation- 3 + 1/2 hours

Cooking time- 2-3 minutes (Per doughnut)

Makes- Approximately 20 doughnuts

Level- Medium

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Ingredients for the doughnuts

-330ml of warm dairy-free milk (I use unsweetened almond)

-14g of dry yeast

-75g of golden caster sugar

-600g of self-raising flour

-1/4 teaspoon of salt

-100g of melted dairy-free butter

-2 egg replacers (I use Vegan Egg)

Ingredients for the filling & topping

-100g of dairy-free butter

-240g of icing sugar

-1 teaspoon of vanilla bean paste (You can use extract)

-1 teaspoon of dairy-free milk (if needed)

-20g of ground hazelnuts

-2 tablespoons of cocoa powder

Decoration

-Sugar (to roll)

-Melted dairy-free chocolate

–Caramel sauce

–Brownie chunks

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To make the doughnuts

Step 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.

Step 2- In a separate bowl, combine the flour & salt and stir.

Step 3- In another separate bowl, add in the melted dairy-free butter and vegan egg substitute.

Step 4- Combine the dry mixture, yeast mixture and egg mixture into a bowl and stir.

Step 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.

Step 6- Pop 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.

Step 7- Once doubled, turn the dough out onto a floured surface and roll out until around 1/2 inch thick.

Step 8- Using a cookie cutter, cut out circles and place onto a lined baking tray.

Step 9- Place the cutout doughnuts back into a warm area covered with a tea towel for around 1 hour until they have doubled in size.

Step 10- 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.

Step 11- 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.

Carefully take them out of the hot oil and place them onto kitchen paper to drain any excess oil.

Step 12- While they are still warm, coat them in golden caster sugar (optional).

Allow them to cool before filling.

To make the frosting

Step 1- Cream the butter in a bowl, on high speed until creamy. I use my stand mixer with the balloon whisk attachment.

Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar and ground hazelnuts.

Whizz together until fluffy & fully combined.

Add a splash of dairy-free milk if too thick.

Step 3- Separate the mixture into 2 bowls and add the cocoa into one bowl and combine.

This is for decorating the doughnuts.

Step 4- Add the hazelnut frosting into a piping bag with a large round tip nozzle and fill each doughnut with the cream.

Step 5- Add the chocolate cream into a piping bag and add a swirl on top of each doughnut and top with some brownie chunks, a drizzle of melted chocolate and caramel sauce (optional).

Store in a sealed container for up to 4 days.

Best enjoyed day of making.

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