Baked Ombar-topped Doughnuts

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  • recipes_preptime 15 Minutes
    Prep Time
  • recipes_cooktime 15 Minutes
    Cook Time
  • recipes_serves 12

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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


  • 1.

    Preheat the oven to 180°C. Prepare two doughnut trays by spraying with non-stick spray. Set aside.

  • 2.

    Sift the flour into a mixing bowl and add the sugar, baking powder, salt, cinnamon and nutmeg, mixing well.

  • 3.

    Add the plant-based milk, vanilla, apple sauce and melted vegan spread and whisk well until mostly smooth.

  • 4.

    Put the doughnut batter into a piping bag and pipe evenly into the doughnut tray. Alternatively, you could spoon the mixture into the tray.

  • 5.

    Bake for 15 minutes until lightly browned on top.

  • 6.

    Remove from the oven and let cool for a few minutes before transferring the doughnuts to a wire cooling rack.

  • 7.

    Allow to cool completely before adding the topping.

  • 8.

    Top 'em! Melt the Ombar Centres Hazlenut Truffle in a bain-marie until smooth.

  • 9.

    With a spoon, drizzle the melted Ombar over the doughnuts, add as much or as little as you like.

  • 10.

    Sprinkle over the crushed hazelnuts.

  • 11.