- Prep Time
- Cook Time
For the doughnuts:
- 190g all-purpose flour
- 150g white sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 180ml plant-based milk
- 1 tsp vanilla extract
- 2 tbsp apple sauce
- 5 tbsp vegan spread (melted)
For the toppings:
- 70g Ombar Centres Hazelnut Truffle
(or more if you want!)
- Crushed blanched hazelnuts
Preheat the oven to 180°C. Prepare two doughnut trays by spraying with non-stick spray. Set aside.
Sift the flour into a mixing bowl and add the sugar, baking powder, salt, cinnamon and nutmeg, mixing well.
Add the plant-based milk, vanilla, apple sauce and melted vegan spread and whisk well until mostly smooth.
Put the doughnut batter into a piping bag and pipe evenly into the doughnut tray. Alternatively, you could spoon the mixture into the tray.
Bake for 15 minutes until lightly browned on top.
Remove from the oven and let cool for a few minutes before transferring the doughnuts to a wire cooling rack.
Allow to cool completely before adding the topping.
Top 'em! Melt the Ombar Centres Hazlenut Truffle in a bain-marie until smooth.
With a spoon, drizzle the melted Ombar over the doughnuts, add as much or as little as you like.
Sprinkle over the crushed hazelnuts.