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Vegan Cider-caramel Apple & Blackberry Fritter Doughnuts

Doughnut recipe, adapted from Spice Island Vegan recipe

280g Plain Flour
35g Caster Sugar
118g Soy Milk (at 35°C, warm)
1/2 tsp Salt
1 tbsp Instant (fast-action) Yeast
25g Coconut Oil (shortening, or other vegetable oil)
Egg Replacer to equal 1 egg (e.g. No-egg or 1 flax egg)

Mix your egg replacer and leave to stand.
Mix all ingredients in a large bowl. Knead until dough is becoming smooth and tight, and gluten is developing.
Leave at room temperature until puffed, approximately 1hr. Keep covered.
While your doughnut dough is rising, prepare the filling.

Cider-caramelized apple filling

2 Apples (any variety, we had Braeburn)
50g Caster Sugar
50g Coconut Oil (or Shortening)
50g Cider (any)

Add all ingredients to cast iron pan over medium heat, stirring gently and occasionally. Continue until sugar has caramelized and coated the apples, which should have a little colour to them. Set aside to cool.

Fritter Assembly

Roll dough into a rectangle, aiming for 2cm thickness. Top evenly with the cooled apple caramel and 50g blackberries (frozen is fine). Retain any leftover liquid caramel for the glaze.
Roll along the long edge into a sausage, then coil that sausage into a tight spiral (like a snail shell).
Press the dough coil slightly, then use a bench cutter to slice into 5cm pieces (cut like a grid). Use your fingers to collect up mounds of falling apart dough-apple-berry, and heap into individual piles on a greased tray. Cover to prevent them drying.
Prove until doughnuts are visibly puffed, about 1.5 hrs.
Prepare your glaze while the doughnuts are rising, as the warm glaze is best applied to still warm doughnuts. This glaze hardens as it dries.

Glaze for doughnuts

1.5 tbsp Agave Syrup (or corn, golden, or brown rice syrup)
125g Icing Sugar
1 tsp Vanilla Extract
Boiling Water (by eye)

Heat agave with any leftover caramel in the microwave until bubbling (20 sec approximately)
Add icing sugar, vanilla and 1 tbsp boiling water.
Mix, adding more water sparingly until the thickness is that of a loose batter, and coats a spoon.
Glaze is best applied still warm. It hardens as it dries so keep covered if leaving.

Use enough oil to fill your cast iron pot 5cm deep. Heat to 190°C, and try to maintain this temperature throughout. Prepare a dish with kitchen towel.
Use a spatula to gently introduce doughnuts to the oil, don’t worry if the filling escapes, that’s part of the joy of fritters! Fry 1 min per side, until golden all over. Then drain on paper.
Apply glaze once any oil has run off but doughnuts are still warm.