Description
Perfectly soft and fluffy homemade vegan doughnuts are stuffed with creamy homemade apple butter and topped with gooey caramel sauce. They are fun and easy to make, and baked in oven for a lighter but still delicious take on the classic recipe.
Ingredients
Units
Scale
Dough
- 145 ml almond milk
- 10 g fresh yeast (or 4 g instant dry yeast)
- 20 g cane sugar
- 250 g all purpose flour
- 4 g salt
- 70 g coconut oil, melted (or neutral flavor vegetable oil)
- 1 tsp vanilla extract
Glaze
- 2 tbsp almond milk, lukewarm
- 1 tbsp cane sugar
Apple butter
- 600 g apples, peeled and cored (about 4 apples)
- 2 tbsp apple cider vinegar
- 30 g coconut sugar (or cane sugar)
- 1 tsp ground cinnamon
- 1 pinch of salt
- 1 tbsp g almond butter
- 1 tsp vanilla extract
Caramel sauce
- 1 tbsp almond butter
- 1 tbsp maple syrup
- 1 tbsp almond milk
- 1 tsp vanilla extract
Instructions
- Make the dough. Gently heat the almond milk until it’s just lukewarm but not hot. Pour the almond milk in a bowl and add the yeast and sugar. Let sit for 3 minutes to activate the yeast, then stir with a spoon to dissolve the ingredients in the milk.
- Add the flour and salt to a large bowl. Add melted coconut oil and stir to roughly combine. Then add the milk yeast mixture and vanilla extract and stir with a spatula.
- When a dough starts to form, transfer to a floured surface and kneed the dough with your hands for about 6 minutes until it’s smooth and doesn’t stick. You can also use a food processor with the hook attachment to kneed the dough.
- Place the dough in a greased bowl, cover and leave to rise in a warm place for about 1 hour or until it has doubled in size.
- Meanwhile, prepare the apple butter. Peel, core and cut the apples in medium cubes.
- Add the apples, vinegar, coconut sugar, cinnamon and salt to a pot. Cook uncovered on low-medium heat, stirring occasionally, for about 40 minutes until the apples are very soft.
- Add the baked apples to a blender and blend until smooth.
- Return the apple puree to the pot and continue to cook for about 20-30 minutes, stirring occasionally, until smooth and thick.
- Remove from heat, add almond butter and vanilla and stir to combine. Allow to cool down at room temperature then transfer to a pipping bag and place in fridge to set for 1 hour.
- Once the dough has doubled in size, divide it into 12 portions (about 40 g each). Roll each portion of dough into a small ball and place on a baking tray lined with parchment paper. Cover with a clean towel and leave to rise for 40 minutes in a warm place.
- Preheat the oven to 300°F (180°C). Prepare the glaze by dissolving the sugar in the milk in a bowl.
- Once they have doubled, brush the balls of dough with the glaze. Bake for 12-14 minutes until they are slightly golden on top. Remove from the oven and allow to cool down for 15 minutes.
- Meanwhile, make the caramel sauce by combining all the ingredients in a small bowl. Stir using a spoon until smooth and creamy.
- Remove the apple butter from the fridge. Take a donut and make a little hole on the side with a knife. Insert the pipping bag into the hole and gently press to fill the donut. Repeat with all the remaining donuts.
- Drizzle the caramel sauce on the donuts before serving.