Soft and fluffy vanilla doughnuts drizzled in thick, warm chocolate sauce and adorned with little nuggets of vegan cookie dough.
I’ve always been partial to a doughnut and going vegan hasn’t changed that. On a particularly epic visit to Covent Garden (which you can read about here) I happened across the Aussie-founded ‘Doughnut Time’.
As it turns out, Doughnut Time was in fact the highlight of a most incredible trip and let me tell you – the competition was STRONG!
The person who devises the doughnut creations in Doughnut Time is quite clearly a genius. I suspect he/she is a long-standing Mensa member but that is an aside…
Imagine this:
A soft and fluffy vanilla doughnut…
drizzled in thick, warm chocolate sauce…
scattered with pretty pink sprinkles…
and adorned with little nuggets of vegan cookie dough…
Yes you read that correctly – Nuggets. Of. Vegan. Cookie. Dough.
And you needn’t only imagine because here is my recipe re-creation of THE MOST INCREDIBLE DOUGHNUTS EVER CREATED. You’re very welcome.
I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂
The Video Recipe:
The Written Recipe:
Epic AF Chocolate Cookie Dough Doughnuts
A soft and fluffy vanilla doughnut drizzled in thick, warm chocolate sauce and adorned with little nuggets of vegan cookie dough.
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Serves: 8
Calories: 472kcal
Ingredients
For the doughnut holes:
- 150 ml dairy free milk (luke warm)
- 50 g coconut oil (melted)
- 30 g coconut sugar (substitute: caster sugar)
- 1 tbsp aquafaba (the liquid from a tin of chickpeas)
- 250 g plain flour
- 2 tsp baking powder
- 1 ¼ tsp dried yeast
- cooking oil (for the deep fat fryer)
For the chocolate glaze:
- 75 g vegan dark chocolate chips
- 1 tbsp dairy free milk
- 1 tbsp coconut oil
For the cookie dough nuggets:
- 30 g coconut oil (cold, not melted)
- 30 g coconut sugar
- 100 g oat flour
- ½ tsp vanilla extract
- 20 g vegan dark chocolate chips
To decorate:
- vegan sprinkles
Instructions
Creating the dough:
- Attach the dough hook to your kitchen mixer.
- Add the milk, coconut oil, coconut sugar and aquafaba to the bowl of your mixer and mix together.150 ml dairy free milk, 50 g coconut oil, 30 g coconut sugar, 1 tbsp aquafaba
- In a separate bowl, mix together the flour, baking powder and yeast (*see note). Add this to the bowl of your mixer a little at a time, whilst it is on a low speed.250 g plain flour, 2 tsp baking powder, 1 1/4 tsp dried yeast
- Once all of the flour mixture is in the mixing bowl, leave it for 8 minutes to mix on a low speed. You may need to scrape down the bowl once or twice in that time to combine.
- After 8 minutes, increase the speed to high for 2 minutes.
- Put the dough in a lightly oiled bowl and leave it in a warm place, covered with a tea towel (but not touching the dough), to prove (rise) for 1 1/2 hours.
- Cut out squares of parchment paper a little bigger than your doughnut cutter and spread them out on a tray with a small space between each of them.
- Once the dough has finished proving, lightly roll it out on a floured surface to around 1" thick. You want to keep it this thick to ensure you've got nice chunky doughnuts.
- Cut out the doughnuts using your doughnut cutter and place each one on a separate square of parchment paper. The parchment stops them sticking to anything so they're easier to pick up when you're ready to cook.
- (Reserve the spare doughnut holes to fry later and fill with jam!)
- Prove the doughnuts in a warm place, covered with a tea towel for another 45 minutes.
Cooking the doughnuts:
- Heat your deep fat fryer, or a deep saucepan with a couple of inches of oil, up to 175°C (350°F).cooking oil
- It’s best to have a cooking thermometer you can attach to the side of the pan so that you can monitor the temperature and adjust as necessary during cooking because you want to keep it as consistent as possible.
- Once the doughnuts have finished proving, place one onto a slotted spoon (do this very gently so as not to knock the air out of the dough), peel off the parchment paper and place the doughnut very carefully into the oil. Fry each doughnut for 3 minutes until golden all over, turning over halfway through.
- Remove the doughnuts from the oil with the slotted spoon and place them on some kitchen towel to pick up any excess oil. Set aside to cool completely.
Decorating the doughnuts:
- To make the chocolate glaze simply put all of the glaze ingredients (chocolate chips, milk and oil) in a bowl and microwave for 30 seconds until smooth and melted.75 g vegan dark chocolate chips, 1 tbsp dairy free milk, 1 tbsp coconut oil
- Place the doughnuts on a cooling rack with a tray underneath to catch any drips and either pour the melted glaze over the cooled doughnuts, or dip them in the chocolate and then place them on the rack.
- To make the cookie dough balls mix the oil, sugar and vanilla together with a spoon. Add the flour and chocolate chips and stir in.30 g coconut oil, 30 g coconut sugar, 100 g oat flour, 1/2 tsp vanilla extract, 20 g vegan dark chocolate chips
- Roll the cookie dough into little balls and place on top of your glazed doughnuts before the chocolate glaze cools completely.
- Add vegan sprinkles and you're ready to serve!vegan sprinkles
Video
Notes
Vegan / Dairy Free / Egg Free / Nut Free / Soy Free
Special equipment that you’ll need:
A mixer with a dough hook, a deep fat fryer, a thermometer and a doughnut cutter.
These aren’t difficult to make but they do require patience and a little care- it is certainly worth it though!
* Check your yeast instructions because some require the yeast to be mixed with the warm milk at the beginning instead of with the dry ingredients.
Recipe inspired by: ?? Covent Garden, London, UK
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use. Nutritional values are estimated and exclude any optional extras.
Prep time excludes any inactive time.
Nutrition
Calories: 472kcal | Carbohydrates: 45g | Protein: 7g | Fat: 19g | Saturated Fat: 13g | Sodium: 181mg | Fiber: 4g | Sugar: 8g | Net Carbohydrates: 41g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!
Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
