-
Servings
4 -
Prep Time
15 minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
Base
| 2 | tbsp aquafaba |
| 1 | tbsp melted coconut oil |
| 115ml | plant milk (1/2 cup) |
| 50g | coconut sugar (1/4 cup) |
| 180g | gluten free self raising flour (1 + 1/3 cup) |
| 1/2 | tsp bicarbonate of soda |
| 1/4 | tsp baking powder |
| Pinch of salt | |
| Vegetable oil for frying |
CHOCO GLAZE COATING
| 50g | chocolate |
| 5g | coconut oil |
CRISPY ON THE OUTSIDE, SOFT AND FLUFFY ON THE INSIDE, COVERED IN A SHINY CHOCOLATE GLAZE. THESE WILL MELT IN YOUR MOUTH! ONLY 8 INGREDIENTS, NO YEAST, SUPER QUICK AND EASY TO MAKE. TRY SLICING THEM IN HALF FOR A DONUT ICECREAM SANDWICH 🍩🍦
METHOD
- Melt the coconut oil, and mix in the milk, aquafaba and coconut sugar
- Add in the remaining ingredients until a dough is formed, it'll be slightly sticky
- Leave your dough in the fridge for 30 minutes. Pre heat the oil for ~ 5 minutes in deep frying pan
- Remove the dough from the fridge and add an extra 25g of flour (4 tbsp) if still sticky. Roll into small balls (4cm), poke a hole in the centre with your thumb (2cm) and fry on each side for ~ 1 minute until golden
- Cool on paper towels.
- Once cool, dunk into melted chocolate coating and refrigerate for 10-15 minutes to set.