Vegan Nutella hedgehog doughnut hole recipe

Vegan, quick & easy.

I posted a poll over on my Instagram, and the recipe which was voted for was ‘Nutella’ hedgehog doughnut holes.

These adorable doughnuts are in the shape of little hedgehogs, which goes perfectly with this time of year- Autumn/Fall.

They are vegan doughnut holes, filled with a homemade vegan ‘Nutella’, rolled in sugar, coated in dairy-free dark chocolate with chopped pecan nuts to act as the hedgehog spikes.

 To give them little personalities, they have chocolate faces too…so cute!

Nothing tempts me like a doughnut. These doughnuts are easy to make, taste and smell like authentic doughnuts.

They are perfectly fluffy and VERY moorish. You’ll want more than one! 

There is nothing quite like freshly baked doughnuts, which are light, fluffy, cakey, warm and perfectly sweet. 

Although they may look difficult to make, they are surprisingly simple and easy, anyone can make them!

Who could possibly say no to a hedgehog doughnut?

No hedgehogs were harmed in the making of these tasty little treats- haha!

Happy Baking!

Preparation- 2 hours

Cooking time- 1-2 minutes (Per doughnut)

Makes- Approximately 30 doughnuts

Level- Medium

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Ingredients for the doughnuts

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

-2 packs (14g) of dry yeast 

-75g of golden caster sugar

-620g of self-raising flour

-1/4 teaspoon of salt

-100g of melted dairy-free butter

-2 egg replacers (I use Vegan Egg)

+

–Vegan Nutella

-Golden caster sugar

-Dairy-free dark chocolate

-Chopped pecan nuts

-Sunflower oil (for frying)

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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 and 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 placed mine in my warm conservatory) and allow to prove for around 2-3 hours or until doubled in size.

Step 7- Once doubled, turn out the dough and roll around 45g of dough into balls and place them onto a lined baking tray.

Step 8- Place the doughnut balls back into a warm area covered with a tea towel for around 1 hour until they have doubled in size.

Step 9- Add oil into a deep pan until half – 3/4 full and bring to the boil.

Allow it to come up to 320 degrees.

Step 10- Once the doughnuts have risen, gently lower them into the hot oil and fry for about 1-2 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 towels to drain any excess oil.

Allow them to cool before filling and decorating.

To decorate

Step 1- Place some vegan Nutella in a piping bag.

Step 2- Poke a hole in the doughnuts and pipe in some of the Nutella.

Repeat for each doughnut hole.

Step 3- Roll to coat the doughnuts in some sugar.

Step 4- Using a bain-marie, melt some dairy-free dark chocolate and dunk one side of the doughnut holes to coat then sprinkle over some chopped pecans while the chocolate is still soft.

Place onto a baking tray/grease proof paper and pop into the fridge to set.

This will take around 10 minutes.

To finish, pipe on 3 dots of chocolate for the eyes and nose.

Serve fresh and enjoy.

Store in a sealed container.

Best enjoyed day of making.

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Holly Jade