Description
These delicious gluten-free and vegan caramel doughnuts are light, airy, and irresistibly sweet. Featuring a unique blend of millet, sorghum flours, and psyllium husk for perfect texture, they are fried to golden perfection and topped with a luscious coconut caramel sauce. Perfect for satisfying your sweet tooth while adhering to vegan and gluten-free dietary preferences.
Ingredients
Scale
Doughnuts
- 7 grams Active dried yeast
- 100 grams Caster/superfine or granulated sugar (divided)
- 250 ml Non-dairy milk (warmed)
- 20 grams Whole/rough psyllium husk
- 100 ml Cold water
- 50 grams Tapioca starch
- 100 grams Millet flour (plus extra for dusting)
- 100 grams Sorghum flour
- 5 grams Xanthan gum
- 5 grams Salt
- 10 grams Baking powder
Frying and Topping
- 200 ml Nature’s Charm Sweetened Condensed Coconut Milk
- 500 ml Neutral oil (for frying)
- 100 grams Caster/superfine or granulated sugar (for coating)
- 200 ml Nature’s Charm Coconut Caramel Sauce
Instructions
- Activate the Yeast: In a bowl, combine the warm non-dairy milk with 50 grams of sugar and the active dried yeast. Stir gently and let it sit for about 10 minutes until the yeast becomes frothy, indicating it is active.
- Prepare the Psyllium Mixture: Mix the whole psyllium husk with cold water in a separate bowl and let it soak for 5-10 minutes until it forms a gel-like consistency. This will help bind the gluten-free flours and provide structure.
- Mix Dry Ingredients: In a large mixing bowl, whisk together millet flour, sorghum flour, tapioca starch, xanthan gum, salt, baking powder, and the remaining 50 grams of sugar. This ensures the dry ingredients are evenly distributed.
- Combine and Knead: Pour the activated yeast mixture, psyllium gel, and Sweetened Condensed Coconut Milk into the dry ingredients. Mix thoroughly until a sticky dough forms. Lightly flour your work surface with millet flour and knead the dough gently for about 5 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for about 30 minutes or until doubled in size.
- Shape the Doughnuts: After the dough has risen, roll it out on a millet flour-dusted surface to about 1 cm thickness. Use a doughnut cutter or two round cutters (one large and one small) to cut out 12 doughnut shapes. Place them on a lined tray.
- Second Rise: Cover the shaped doughnuts and let them rise again for 10-15 minutes until slightly puffed.
- Heat the Oil: Heat the neutral oil in a deep fryer or a heavy-bottomed pot to 175°C (350°F). Use a thermometer for accuracy to ensure proper frying temperature.
- Fry the Doughnuts: Carefully lower the doughnuts, a few at a time, into the hot oil. Fry each side for about 2-3 minutes or until golden brown. Avoid overcrowding the pan to maintain the oil temperature.
- Drain and Coat: Remove the fried doughnuts with a slotted spoon and drain on paper towels. While still warm, roll them in caster sugar to coat thoroughly.
- Add the Caramel Sauce: Once the doughnuts have cooled slightly, drizzle or dip them in the Nature’s Charm Coconut Caramel Sauce to finish.
Notes
- Ensure the non-dairy milk is warm but not hot to avoid killing the yeast.
- Psyllium husk acts as a binder replacing gluten, allowing for better dough elasticity.
- Keep oil temperature consistent for even frying and to avoid greasy doughnuts.
- If you want a stronger caramel flavor, add a little extra coconut caramel sauce on top when serving.
- Store leftover doughnuts in an airtight container for up to 2 days for best freshness.
