Monday, 27 April 2020

Biscoff Doughnuts

Air-fried doughnuts oozing with beloved biscoff!

I dream about having doughnuts on a daily basis especially the ones that are stuffed with delicious creams or jams. But finding good vegan ones where I live can be a bit tricky so as always, off to the kitchen I go on an experiment to make the best doughnuts. However these aren't deep-fried as the thought of doing that at home I found a bit strange but they taste just as yummy using an air-fryer. Trust me, you still get that nice doughy texture, they still puff up like normal doughnuts and they can be filled and rolled in sugar yay! And I suppose they're also a tiny bit less calorific haha :) This will seem like a long recipe, but it's very simple and worth it. 

Check out my other biscoff recipes for more inspiration!


Prep: 2 hours 20 minutes of proving + 15 minutes
Cook: About 20 minutes
Serves: 10-12 doughnuts


350g Plain flour
2tsp Chia seeds + 6tbsp water
2tsp Fast action dried yeast
4tbsp Caster sugar
150ml Soya milk + 1tbsp Apple cider vinegar
50g Vegan butter
1tsp Salt
To coat optional
Coconut oil
Caster sugar 
Alpro Custard
4tbsp Biscoff spread
3tbsp Cornflour
Biscoff biscuits on top 


✿Make your chia egg first - in a bowl combine chia seeds and water, stir together then leave to sit a few minutes to create a gel. 
✿In a separate bowl, combine the flour, salt, yeast and sugar then leave to the side.
✿In a small saucepan, gently heat the soya milk, ACV and butter until fully melted, remove from the heat then pour into the dry mixture along with the chia egg. Stir together to form a dough.
✿Dust the work surface with flour, remove the dough and knead for 10 minutes, adding more flour as you go if it's still sticky but don't dry it out - it should be tacky but no longer sticking to your hands.
✿Lightly oil the mixing bowl and pop the dough back covering with a tea towel. Leave to prove for 1-2 hours in a dark warm place where it will double in size.
✿Remove the tea towel and punch the dough back into shape to remove the air. Roll out to about ½ inch thick and use a round cutter to cut out circles - I used a 7cm one but you could use bigger or smaller. 
✿Place the dough circles onto a baking tray and cover again and prove for 20 minutes. After about 10 minutes turn on your Air-fryer to warm up. 
✿Add the doughnuts to the air-fryer and cook for about 5-6 minutes - I could fit 3-4 in my air fryer so did this in x3 batches. 
✿If you want to coat them in flour, do this carefully once they've cooked - simply brush some coconut oil on them and pour some caster sugar in the bowl. Place a doughnut in the bowl of sugar and turn it around to coat in sugar - I'll admit this probably doesn't work the best with air-fried doughnuts but I did manage to get some sugar on them.
✿Make the filling - in a large mixing bowl pour in about ⅓ of the custard maybe more I did it by eye. Melt the biscoff spread in the microwave for 20 seconds then whisk into the custard along with the cornflour. Add more cornflour if you want it thicker, or repeat the process if you run out of mixture. 
✿Poke a hole into each doughnut on one side using a piping tip if you have one or the end of a teaspoon. I used the end of a teaspoon to flatten some of the dough inside the doughnut to create more space for the filling which I recommend. 
✿Spoon the filling into a piping bag with a small round tip and squeeze gently into each doughnut. Drizzle some biscoff on top and crumble some biscoff biscuits on as well if you want. Best eaten on the day fresh but can last a couple of days in an airtight container. Enjoy!



No comments

Post a Comment

© Bake Like A Vegan | All rights reserved.
Blog Layout Created by pipdig