330ml warm dairy-free milk
14g dry yeast
75g golden caster sugar, plus extra for coating.
600g self-raising flour
¼ teaspoon of salt
100g of melted dairy-free butter
2 egg replacers (chia seeds, flaxseeds, aquafaba)
250g Bonsan Organic Mylk Hazelnut Cocoa Spread
Granulated sugar for coating

Serves: 20 doughnuts

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.
2. In a separate bowl, combine the flour & salt and stir.
3. In another separate bowl, add in the melted dairy-free 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 knead 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 and 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 1cm thick.
8. Using a cookie cutter, cut out circles and place onto a lined baking tray.
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.
10. Add oil into a deep pan (or use a deep-fat fryer)until half - ¾ full and bring to the boil (allow it to come up to 160°C).
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.
12. Carefully take them out of the hot oil and place them onto kitchen paper to drain any excess oil.
13. While they are still warm, coat them in golden caster sugar. Allow them to cool before filling.
14. Pop the Mylk Hazelnut Cocoa Spread into a piping bag and snip off the tip.
15. Poke a hole in the side of the doughnuts and fill each doughnut.
Taste tip: Best enjoyed the day of making!

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