Vegan Baked Doughnuts

An inclusive, tasty vegan alternative to a favourite treat, these rich baked doughnuts are made with Callebaut’s 811 dark chocolate callets. Doughnuts remain a popular choice amongst consumers, and can be made even more special with Mona Lisa shavings.

Recipe

Vegan Baked Doughnuts

ingredients	preparation
30g flax seeds 120g water 145g brown sugar 55g ground almonds 55g ground hazelnuts 50g plain flour 2g sea salt 4g baking powder 60g pure hazelnut paste 35g sunflower oil 150g 811NV 85g	Pre-heat the oven to 170c Mix the ground flax seed and water together and set aside Mix the brown sugar, ground hazelnut, flour, salt and baking powder together Stir the hazelnut paste and sunflower oil into the flax mixture and stir well Mix the dry and wet ingredients together until smooth and pipe into doughnut moulds Bake for 16-18 minutes until golden brown For the glaze: Bring the cream to the boil and pour over the Callebaut 811 dark chocolate callets Mix well to a smooth glossy glaze

ingredients

preparation

30g

flax seeds
120g

water
145g

brown sugar
55g

ground almonds
55g

ground hazelnuts
50g

plain flour
2g

sea salt
4g

baking powder
60g

pure hazelnut paste
35g

sunflower oil
150g

811NV
85g

Pre-heat the oven to 170c
Mix the ground flax seed and water together and set aside
Mix the brown sugar, ground hazelnut, flour, salt and baking powder together
Stir the hazelnut paste and sunflower oil into the flax mixture and stir well
Mix the dry and wet ingredients together until smooth and pipe into doughnut moulds
Bake for 16-18 minutes until golden brown

For the glaze:

Bring the cream to the boil and pour over the Callebaut 811 dark chocolate callets
Mix well to a smooth glossy glaze

Assembling

Allow the doughnuts to cool completely before glazing
To decorate, dip each doughnut into the glaze and then sprinkle with dark chocolate shavings
Finish by sifting a little cocoa powder over the top of each doughnut

Vegan Baked Doughnuts

Recipe