Vegan Chocolate Doughnuts
Last week we set our blog recipe developer Valentina on the quest to Veganise your favourite recipes. First up were these - vegan doughnuts with a chocolate ganache filling, of course. Surprisingly simple, definitely tasty, add the below to your recipe book…
30mins (+ proving!)
¼ tsp salt
7g instant yeast
115ml plant-based milk, lukewarm
3 tbsp plant-based butter, melted
Frying oil (sunflower, canola or rapeseed)
3 tbsp sugar, for coating
200g good quality dark chocolate, chopped
200ml coconut milk
½ tsp salt
To make the vegan doughnuts, combine the flour, sugar, salt and yeast in a large bowl and mix. Add the warm milk and melted butter and mix until a dough forms. Adjust with 1-2 tbsp extra flour if very sticky.
Cover the bowl with a tea towel and let sit in a warm spot until the dough has doubled in size (1-2 hours depending on the temperature of your house).
Once the dough has risen, roll out 16 small doughnut rounds/balls.
Fill a heavy set-pot (or fryer if you have one) with around 2 inches of oil to 175˚C (this will take about 5-10 minutes). If you can’t measure the temperature, drop a small piece of dough in the oil - if bubbles start forming around it immediately and it floats to the top, the oil is ready.
Fry the doughnuts, in sets of 3-4, for a few minutes on each side, until golden brown. Coat a tray with paper towels, and when the doughnuts are ready, transfer them onto the tray using a slotted spoon to remove excess oil.
Repeat with all of the doughnuts and then roll them in the coating sugar. Enjoy them plain or fill them with chocolate ganache (keep reading below)
To make the ganache:
Transfer your chopped chocolate to a glass bowl. Heat up your coconut milk in a small pan, then pour onto chocolate. Cover the bowl immediately with a dish and leave untouched for 5 minutes, so the chocolate can melt. Uncover the bowl, add salt and stir until glossy (2-3 minutes). Let sit in the fridge for 15 minutes, then transfer to a piping bag.
To fill your doughnut, poke a hole into the side of it, and pipe the chocolate ganache through the opening. Repeat with the remaining doughnuts.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.