Description
Delicious gluten free and vegan caramel doughnuts that are light, fluffy, and filled with rich coconut caramel sauce. Perfectly fried and rolled in sugar for a sweet, indulgent treat anyone can enjoy.
Ingredients
Scale
- 10 g (2½ tsp) active dried yeast (or 8 g instant yeast)
- 30 g (2½ tbsp) caster/superfine or granulated sugar, divided
- 90 g (⅓ cup + 2 tsp) warm non-dairy milk (almond, rice, soy, or oat milk)
- 10 g (2 tbsp) whole/rough psyllium husk (or 8 g psyllium husk powder)
- 150 g (½ cup + 2 tbsp) cold water
- 160 g (1⅓ cups + 1 tbsp) tapioca starch (or arrowroot, cornstarch, potato starch)
- 130 g (¾ cup + 3½ tbsp) millet flour (or finely milled brown rice flour)
- 25 g (3 tbsp) sorghum flour (or light buckwheat, white teff, or oat flour)
- 5 g (2 tsp) xanthan gum
- 5 g (1 tsp) salt
- 8 g (2 tsp) baking powder
- 80 g (¼ cup) sweetened condensed coconut milk (e.g., Nature’s Charm)
- Oil for frying (neutral flavor, high smoke point, e.g., sunflower oil)
- 100 g (½ cup) caster/superfine or granulated sugar, for rolling
- 200 g (1 cup) coconut caramel sauce (e.g., Nature’s Charm), for filling
Instructions
- In a bowl, combine yeast, 1 tbsp sugar, and warm non-dairy milk. Let it activate until frothy, about 5–10 minutes.
- In a separate bowl, soak psyllium husk in cold water for 5 minutes to form a gel.
- In a large mixing bowl, whisk together tapioca starch, millet flour, sorghum flour, xanthan gum, salt, baking powder, and remaining sugar.
- Add the yeast mixture, psyllium gel, and sweetened condensed coconut milk to the dry ingredients. Mix well until a smooth dough forms.
- Cover and let the dough rise in a warm place for about 1 hour or until slightly puffed.
- Roll out the dough on a floured surface to about 1–1.5 cm thickness and cut doughnuts with a round cutter.
- Heat oil in a deep pan to 180°C (350°F). Fry doughnuts in batches until golden and cooked through, about 2–3 minutes per side. Drain on paper towels.
- While still warm, roll doughnuts in sugar to coat evenly.
- Fill doughnuts with coconut caramel sauce using a piping bag or small spoon. Serve immediately.
Notes
- Use a neutral oil with a high smoke point for frying to avoid burning.
- Make sure psyllium husk is fully soaked to create the proper gel for dough binding.
- Roll doughnuts gently to maintain their airy texture.
- Serve doughnuts warm for best taste and texture.
Nutrition
- Serving Size: 1 doughnut
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg