Home » Gluten Free & Vegan Caramel Doughnuts

Gluten Free & Vegan Caramel Doughnuts

The days of missing doughnuts because you can’t eat gluten, dairy and/or eggs are officially a thing of the past. These gluten free vegan doughnuts are the real thing: perfectly pillowy-soft and fluffy, easy to make and filled with the most luscious vegan caramel sauce. And these aren’t cake doughnuts – oh no, these are proper fried yeast doughnuts and they’re SPECTACULAR.

This post has been created in collaboration with Nature’s Charm. All opinions expressed in the post are my own… plus, there’s a whole lotta deliciousness ahead – so read on. (For more information you can check out my Disclosure Policy.)

Overhead view of gluten free vegan caramel doughnuts on a round metal platter.

These perfect, pillowy-soft, fried yeast doughnuts are GLUTEN FREE AND VEGAN!!!

Yes, I know, it totally sounds too good to be true. But these are 100% real and 1000% fabulously delicious.

They’re everything you’d want in a doughnut: golden on the outside, with a soft and fluffy interior and a wonderful rich flavour. And they’re really easy to make!! The dough handles beautifully (especially after it’s been properly chilled) and the doughnuts fry up to golden brown, puffy perfection with a gorgeous open crumb.

The base for these doughnuts is a simple gluten free & vegan brioche dough. While “regular” non-vegan brioche dough typically gets its richness from a combination of eggs and butter, here we’re using the AMAZING Nature’s Charm Sweetened Condensed Coconut Milk. I’ve used it in several of my recipes previously, like the Vegan Bakewell Tart, Vegan Chocolate Babka and Vegan Chocolate & Raspberry Tart.

I’m a huge fan of Nature’s Charm vegan products, and I’m super excited to be teaming up with them on this recipe. Their products really make vegan baking infinitely easier, so definitely check them out.

I filled these doughnuts with the Nature’s Charm Coconut Caramel Sauce which is simply DIVINE: luscious and rich, it’s the perfect filling to make these doughnuts truly unforgettable.

Gluten free vegan caramel doughnuts on a round metal platter.

Before we get to the bits and bobs of making these amazing gluten free AND vegan doughnuts – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!

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Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.

How to make THE BEST gluten free vegan doughnuts

Before we start: I know that making your own homemade GLUTEN FREE *AND* VEGAN yeast doughnuts might sound borderline impossible – but trust me when I say: it’s actually surprisingly easy and not scary at all. And the results are just spectacularly delicious.

I recommend making the dough with a stand mixer fitted with a dough hook. The mixer makes the process much easier and the final dough will be much smoother. However, if you don’t have a stand mixer (or you don’t feel like using it for whatever reason), you can also make the dough by hand. Just make sure to knead it thoroughly until smooth.

Ingredients for homemade gluten free vegan doughnuts 

  • Active dried yeast. Unlike cake doughnuts that use only baking powder and/or baking soda for leavening, these are proper yeast doughnuts. The yeast contributes to their delicious flavour and makes them wonderfully pillowy-soft. If using active dried yeast, you’ll need to first activate it in a bit of warm milk – this also tells you whether or not your yeast is active. If you don’t see any bubbles or frothing appearing on top of the milk-yeast mixture after about 5-10 minutes, then your yeast isn’t active and you need to use a new batch of yeast. (If you want to use instant yeast instead, check out the substitutions section and the recipe below.)
  • Sugar. You can use either caster/superfine or granulated sugar for this recipe. The sugar plays two roles: firstly, it makes the doughnuts slightly sweet and, secondly, it gives the yeast something to feed on, which in turn makes the yeast more active. Note that the doughnuts themselves aren’t super sweet. Because the caramel filling is plenty sweet already, the doughnuts as a whole work best if the dough isn’t overly sweet.
  • Warm non-dairy milk. You’ll use this milk to activate the yeast, that’s why it’s important that it’s either warm or lukewarm. You can use almond, rice, soy or oat milk (provided that you’re not sensitive to oats), but I don’t recommend using coconut milk as it can make the doughnuts too heavy and dense due to its higher fat content.
  • Psyllium husk. This acts as a gluten substitute and it’s what gives the final, fried doughnuts their pillowy-soft and slightly chewy texture. Without psyllium husk, you won’t get a dough that you can actually handle and shape, and the doughnuts won’t proof properly. You can’t substitute the psyllium husk with another ingredient. This recipe uses WHOLE psyllium husk, but you can also use psyllium husk powder – if you use the powder form, use only 85% of the amount listed in the recipe below. You can read more about the role of psyllium husk in gluten free baking here!
  • Cold water. Unlike milk, you want to use COLD water (it doesn’t need to be chilled from the fridge, just cold from the tap is OK). That’s because the dough, once made, will go straight into the fridge to chill. It will chill down faster and with minimal proofing if you use cold water.
  • Tapioca starch. (For substitution options, check out the substitutions section or the recipe below.)
  • Millet flour. (For substitution options, check out the substitutions section or the recipe below.)
  • Sorghum flour. (For substitution options, check out the substitutions section or the recipe below.)
  • Xanthan gum. This also acts as a gluten replacement. In enriched dough recipes, such as cinnamon rolls or doughnuts, I like to use a mixture of psyllium husk and xanthan gum (unlike with artisan loaves, where you can use only psyllium husk). Using the mixture of both binders gives a softer, more delicate crumb. In comparison, using psyllium husk only would give a more robust, hearty, chewier crumb. You can read more about the role of xanthan gum in gluten free baking here!
  • Salt. It’s important to add salt to any bread recipe, as it brings out all the flavours. 
  • Baking powder. Yes, we’re making *yeasted* doughnuts – but we’ll still be adding baking powder. I’ve tested this recipe both with and without the added baking powder and there’s a marked difference between the two: the gluten free vegan doughnuts made WITH baking powder are noticeably fluffier and softer compared to those made without baking powder.
  • Nature’s Charm Sweetened Condensed Coconut Milk. This gives richness to the brioche-like dough. In a non-vegan recipe, the you’d achieve this richness with eggs and butter, but this vegan condensed milk is a truly EXCELLENT substitute and it gives the final doughnuts a wonderful flavour and texture.

In addition to the ingredients above that are required to make the dough for the gluten free vegan doughnuts, you’ll also need: 

  • Oil for frying (I like to use sunflower oil, but if you have another favourite oil for frying you can use that – just make sure that it’s neutral in flavour and that it has a high smoking point).
  • Sugar for rolling the doughnuts
  • Nature’s Charm Coconut Caramel Sauce for filling the doughnuts – this vegan caramel sauce is almost dangerously delicious and I could easily eat it by the spoonful, the flavour is just INCREDIBLE.

Making the gluten free & vegan enriched dough

Making the dough for these doughnuts is incredibly straightforward: just activate the yeast and make the psyllium gel (by mixing the psyllium husk with water), and then combine all the ingredients in the bowl of a stand mixer fitted with a dough hook (or just a large bowl if making them by hand) and knead everything together into a smooth dough.

The final dough will be fairly soft and sticky – that’s okay! In the next step, you will chill it for at least 1-2 hours, which will make it firmer and easier to handle and shape into individual doughnuts. You could even chill the dough overnight, and then shape, proof and fry the doughnuts the following day!

Shaping the doughnuts

Although most doughnut recipes will ask you to cut out the individual doughnuts with a large round cookie cutter, I’ve found that I get a much nicer, rounder shape by forming the doughnuts into balls and then flattening them slightly (almost like making burger buns that you pat down slightly to make them flatter).

First, divide the chilled dough into 8 equal pieces. I recommend using a digital food scale to get all pieces the same weight, as that will ensure that they all cook/fry at the same rate and will therefore prevent any doughnuts from being undercooked.

Then, shape the doughnuts into balls, as you would dinner rolls or burger buns, and finally flatten them. Make sure to work on a lightly floured surface (I usually use millet flour for flouring). Here’s the step by step process of how to do it:

  1. First, flatten one piece of dough.
  2. Take the corners and bring them in towards the middle,
  3. until you get something resembling a pouch. Pinch the ends together.
  4. Turn the piece of dough upside down, so that the seams face downwards.
  5. Form your hand into a “claw” over the piece of dough and move it in a circular motion on the surface. This will essentially rotate the dough in place, which will help to form a perfectly round ball and also seal the seams together.
  6. Finally, gently flatten the ball until it’s about 1-1¼ inch (2.5-3cm) thick at the centre point (take into account that it will have rounded edges and it will therefore be thinner towards the edge), and about 3 inches (7.5cm) in diameter. Repeat with the rest of the dough pieces.

The 6-step process of shaping the gluten free vegan doughnuts.

Proof until about doubled in volume

I like to proof the doughnuts by placing them on individual squares of parchment/baking paper on a large baking sheet. These squares of parchment paper will make placing the proofed doughnuts into the frying oil much easier and pretty much stress-free.

You’ll need to proof the doughnuts in a warm place for about 1½ hours or until about doubled in volume. Lightly cover them with a sheet of cling film to prevent them from drying out. If your kitchen is on the cold side, you can proof them in a lukewarm oven (the ideal proofing temperature is around 79ºF/26ºC).

Gluten free vegan doughnuts before and after proofing.

Fry until golden brown

After the doughnuts have been proofing for about 1 hour, you can start setting up the “frying station”. For this, you can use a large heavy-duty pot or deep pan, a large cast iron pot or a fryer if you have one. If you’re using a pot or a deep pan, make sure that you fill it with enough oil so that the oil is at least 2 inches (5cm) deep.

The best oil for frying is one that’s neutral in flavour and has a high smoking point. I prefer to use sunflower oil, but you can use your favourite frying oil instead (so long as it fulfils those requirements).

Heat the oil to 320-330ºF (160-165ºC). In this temperature range, the doughnuts will get beautifully golden brown by the time they’re fully cooked through and they’ll absorb only a very minimal amount of oil (pretty much negligible). A lower oil temperature can leave them pale and can also result in them absorbing some of the oil, which can make them greasy. A higher oil temperature will cause them to brown too much and too quickly.

It’s best to use a digital food thermometer or a candy/deep-fry thermometer to make sure that your oil is at the right temperature.

To fry these gluten free vegan doughnuts to perfection:

  1. Make sure that the oil is heated to 320-330ºF (160-165ºC) before you start frying the doughnuts, and make sure to maintain this temperature throughout the frying process (you might need to adjust your stove’s heat to maintain the oil temperature at the correct temperature range).
  2. Carefully place the doughnuts into the hot oil. Use the squares of parchment paper to help you lower the doughnuts into the oil. The number of doughnuts that you’ll be able to fry at the same time will depend on the size of your pot, pan or fryer. Don’t crowd them together too much. I used a large, deep pan so I was able to fry 4 doughnuts at the same time.
  3. After 10-15 seconds, you can use kitchen tongs to remove the squares of parchment paper out of the oil.
  4. Fry the doughnuts on this first side for about 2½ minutes or until deep golden brown, then flip them over.
  5. Fry them on the other side for a further 2½ minutes.
  6. Then, use a slotted spoon to remove the doughnuts out of the oil and onto a large plate or wire rack lined with paper towels. Make sure to drain your doughnuts properly before placing them onto the paper towels. I like to cover them with a layer of paper towels on top as well, just to absorb any oil on top of the doughnuts.

Note that the doughnuts will initially have a crisp crust immediately out of the hot oil, but the crust will soften after a minute or two.

The 6-step process of frying the gluten free vegan doughnuts.

Assembling gluten free vegan caramel doughnuts

First, you’ll need to roll the doughnuts in sugar. It’s best to do this while the doughnuts are still hot or at least warm, as that will help the sugar to really stick to the doughnuts. For that same reason, I recommend using superfine/caster sugar, as it gives a more even coating. However, you could also use granulated sugar.

If you prefer your doughnuts dusted with powdered/icing sugar instead, you can do that too! In that case, dust them with sugar after you’ve filled them.

Gluten free vegan doughnuts on a round metal platter, before being filled with caramel sauce.

Then, it’s time to fill them with the AMAZING Nature’s Charm Coconut Caramel Sauce. To prevent the caramel sauce from being too runny and oozing out of the doughnuts, I recommend chilling it in the fridge for at least 1 hour before using.

It’s best to fill the doughnuts when they’re either lukewarm or cooled completely to room temperature. First, make a hole in the doughnuts – I like to use a long thin knife for this, but I’ve seen people use everything from scissors to skewers. Making a hole will make filling the doughnuts much easier.

Then, transfer the vegan caramel sauce to a piping bag fitted with a nozzle. Ideally, use a Bismarck piping tip to fill the doughnuts – because it has a long tip, it’s perfectly suited to filling the very centre of the doughnuts (instead of having all the filling in just one half, which I find really annoying). If you don’t have a Bismarck tip, a round piping nozzle will work in a pinch.

Fill the doughnuts until the caramel sauce starts coming out of the hole – that tells you that the doughnuts are filled to their maximum capacity.

And then, the best part: getting to enjoy perfectly fluffy, pillowy-soft gluten free vegan doughnuts filled with the most luscious caramel sauce.

Filling gluten free vegan doughnuts with caramel sauce.

What’s the best temperature for frying gluten free vegan doughnuts?

The best oil temperature for gluten free vegan doughnuts is 320-330ºF (160-165ºC). In this temperature range, the doughnuts will get beautifully golden brown by the time they’re fully cooked through and they’ll absorb only a very minimal amount of oil (that is, oil absorption is pretty much negligible).

A lower oil temperature can leave them pale and can also result in them absorbing some of the oil, which can make them greasy. A higher oil temperature will cause them to brown too much and too quickly.

Can you cut out the doughnuts (instead of shaping them into balls)?

As mentioned above, I’ve found that you can get the prettiest doughnuts (ones that have a lovely, rounded shape) by forming them into flattened balls.

However, if you find it easier and more convenient, you can also cut them out with a large round cookie cutter – the doughnuts will still be fluffy and delicious, but they won’t have the same rounded shape (they will have a flatter top and bottom).

To cut out the doughnuts, roll out the chilled dough to a thickness of about 1 inch (2.5cm), and then use a round cookie cutter about 3 inches (7.5cm) in diameter to cut them out (dip the cookie cutter in a bit of flour to prevent sticking). Re-roll any scraps to make more doughnuts, you should get 8 doughnuts in total.

Can you make ring doughnuts instead?

Yes, definitely! This recipe is actually based (with a few tweaks) on my recipe for gluten free ring doughnuts from my book, Baked to Perfection!

To make ring doughnuts, I recommend cutting them out. Unlike filled doughnuts without the hole, ring doughnuts will be nicely rounded even if you cut them out with a cookie cutter.

First, cut out the doughnuts themselves with a 3 inch (7.5cm) round cookie cutter. Then, cut out the hole in the middle of each doughnut using a 1-1¼ inch (2.5-3cm) round cookie cutter. If you don’t have such a small cookie cutter, you can use a large piping nozzle turned upside down instead. Make sure to dip your cookie cutters and/or piping nozzle in flour to prevent the dough from sticking to them.

Is it possible to prepare the dough ahead of time?

Yes!! The great thing about this recipe is that you can prepare the dough one day, keep it in the fridge overnight, and then shape, proof and fry the doughnuts the next day. The doughnuts will be just as soft and fluffy as if you fried them up the previous day.

I don’t recommend keeping the dough in the fridge for longer than one day, though.

Possible substitutions

Although all the ingredients in the recipe should be easily accessible either in your local grocery store or online, I still wanted to include a list of substitutions you can make. (NOTE: all substitutions should be made by weight and not by volume.)

  • Active dried yeast: You can use instant yeast, in which case you don’t need to activate it, but just add it straight to the dry ingredients along with the sugar. Add the milk that would be used in activating the active dried yeast to the dry ingredients along with the psyllium gel and vegan condensed milk.
  • Psyllium husk: YOU CAN’T SUBSTITUTE IT WITH A DIFFERENT INGREDIENT. But if you use psyllium husk powder as opposed to the whole psyllium husk, use only 85% of the weight listed in the recipe.
  • Tapioca starch: You can use cornstarch, potato starch or arrowroot starch instead.
  • Millet flour: You can use finely ground/milled brown rice flour instead, but your doughnuts might be slightly less fluffy.
  • Sorghum flour: You can use white teff flour, light buckwheat flour or oat flour instead (the latter only if you’re not sensitive to oats).

A note on measurements (tl;dr: if possible, use a scale)

While I’ve included the volume measurements (cups and spoons) in the recipe card below, if at all possible (and I really cannot overemphasise this): USE METRIC GRAM MEASUREMENTS IF YOU CAN.

They’re much more precise and produce more reliably delicious results. This is true for pretty much all of baking – a kitchen scale will invariably give better results than cups and tablespoons.

Overhead view of gluten free vegan caramel doughnuts on a round metal platter.

And there you have it. This covers everything you need to know in order to make truly spectacular gluten free vegan doughnuts. I still have to pinch myself every time I make them: it’s just such a dream come true to be able to make *proper* doughnuts without any gluten, dairy or eggs.

I really hope you’ll love them as much as I do.

Happy doughnuts making!

Signature of the author, Kat.

Gluten free vegan caramel doughnuts on a round metal platter.

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Gluten Free & Vegan Caramel Doughnuts

The days of missing doughnuts because you can’t eat gluten, dairy and/or eggs are officially a thing of the past. These gluten free vegan doughnuts are the real thing: perfectly pillowy-soft and fluffy, easy to make and filled with the most luscious vegan caramel sauce. And these aren’t cake doughnuts – oh no, these are proper fried yeast doughnuts and they’re SPECTACULAR.
Print Rate
5 from 2 votes
Prep Time 1 hr 15 mins
Cook/Bake Time 5 mins
Chill + Proof Time 2 hrs 30 mins
Total Time 3 hrs 50 mins
Servings 8 doughnuts

Ingredients

Gluten free vegan doughnuts:

  • 10 g (2½ tsp) active dried yeast (If using instant yeast, use 8g.)
  • 30 g (2½ tbsp) caster/superfine or granulated sugar, divided
  • 90 g (⅓ cup + 2 tsp) non-dairy milk, warm (You can use almond, rice, soy or oat milk (provided that you’re not sensitive to oats), but I don’t recommend using coconut milk.)
  • 10 g (2 tbsp) whole/rough psyllium husk (If using psyllium husk powder, use only 8g.)
  • 150 g (½ cup + 2 tbsp) cold water (It doesn’t need to be chilled from the fridge, just cold from the tap is OK.)
  • 160 g (1⅓ cups + 1 tbsp) tapioca starch (You can use an equal weight of arrowroot starch, cornstarch or potato starch instead.)
  • 130 g (¾ cup + 3½ tbsp) millet flour, plus extra for flouring the surface (You can use an equal weight of finely milled/ground brown rice flour instead, but your doughnuts might be slightly less fluffy.)
  • 25 g (3 tbsp) sorghum flour (You can use an equal weight of light buckwheat flour, white teff flour or oat flour instead. Use the latter only if you're not sensitive to oats.)
  • 5 g (2 tsp) xanthan gum
  • 5 g (1 tsp) salt
  • 8 g (2 tsp) baking powder
  • 80 g (¼ cup) Nature's Charm Sweetened Condensed Coconut Milk (You can get it on Amazon here.)

You will also need:

  • oil for frying (The best oil for frying is one that’s neutral in flavour and has a high smoking point. I like to use sunflower oil.)
  • 100 g (½ cup) caster/superfine or granulated sugar, for rolling the fried doughnuts
  • 200 g (1 cup) Nature's Charm Coconut Caramel Sauce, for filling (You can get it on Amazon here. To prevent the caramel sauce from being too runny and oozing out of the doughnuts, I recommend chilling it in the fridge for at least 1 hour before using.)

Instructions

Making the gluten free vegan enriched dough:

  • Activate the yeast: In a small bowl, mix together the yeast, 10g (about 1 scant tablespoon) sugar and warm non-dairy milk. Set aside for 10-15 minutes, or until the mixture starts frothing.
    Tip: If using instant yeast, you don’t need to activate it. Instead, just add it straight to the dry ingredients along with the sugar. Add the milk that would be used in activating the active dried yeast to the dry ingredients along with the psyllium gel and vegan condensed milk.
  • Make the psyllium gel: In a separate bowl, mix together the psyllium husk and cold water. After about 30-45 seconds, a gel will form.
  • For the following steps, I recommend using a stand mixer fitted with the dough hook attachment. You can also make the dough by hand, but the mixer makes it much easier and results in a smoother dough.
  • In the bowl of the stand mixer, whisk together the tapioca starch, millet flour, sorghum flour, xanthan gum, salt, baking powder and the remaining sugar.
  • Make a well in the middle of the dry ingredients and add the Nature's Charm Sweetened Condensed Coconut Milk, yeast mixture and psyllium gel.
  • Knead the dough until smooth and all the ingredients are evenly incorporated, about 5-10 minutes. Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour. The final dough will be very soft and sticky.
    Tip: If your dough is very soft and sticky at this point, that's perfectly okay! The next chilling step will firm it up and make it much easier to handle.

Chilling the dough:

  • Transfer the dough into a lightly oiled bowl, cover the bowl with cling film (plastic wrap) and chill in the fridge for at least 1-2 hours.
    Tip 1: Chilling makes the dough firmer and easier to handle and shape into the individual doughnuts. It also gives the gluten free flours time to properly hydrate (that is, to absorb the moisture in the dough), which also makes the dough less sticky.
    Tip 2: You could even chill the dough overnight, and then shape, proof and fry the doughnuts the following day!

Shaping the doughnuts:

  • Once chilled, divide the dough into 8 equal pieces (each piece should weigh about 88g).
    Tip: I recommend using a digital food scale to get all pieces the same weight, as that will ensure that they all cook at the same rate and will therefore prevent any doughnuts from being undercooked.
  • On a lightly floured surface, shape the pieces of dough into balls, as you would dinner rolls or burger buns, and finally flatten them.
    To shape each piece of dough into a flattened ball (see post for step-by-step photos):
    First, flatten the piece of dough. Then, take the corners and bring them in towards the middle, until you get something resembling a pouch. Pinch the ends together. Turn the piece of dough upside down, so that the seams face downwards. Form your hand into a “claw” over the piece of dough and move it in a circular motion on the surface (this will essentially rotate the dough in place, which will help to form a perfectly round ball and also seal the seams together). Finally, gently flatten the ball until it’s about 1-1¼ inch (2.5-3cm) thick at the centre point (take into account that it will have rounded edges and it will therefore be thinner towards the edge), and about 3 inches (7.5cm) in diameter.
    Repeat with the rest of the dough pieces.
    Tip: By shaping the doughnuts by hand into flattened balls (as opposed to cutting them out with a round cookie cutter), the final fried doughnuts have a nicer, rounder shape. For instructions on how to cut out the doughnuts instead, check out the blog post.

Proofing the doughnuts:

  • Place the doughnuts on individual squares of parchment/baking paper on a large baking sheet. 
    Tip: These squares of parchment paper will make placing the proofed doughnuts into the frying oil much easier and pretty much stress-free.
  • Proof the doughnuts in a warm place for about 1½ hours or until about doubled in volume (see blog post for photos). Lightly cover them with a sheet of cling film to prevent them from drying out during proofing.
    Tip: If your kitchen is on the cold side, you can proof them in a lukewarm oven (the ideal proofing temperature is around 79ºF/26ºC).

Frying the doughnuts:

  • After the doughnuts have been proofing for about 1 hour, you can start setting up your “frying station”. For this, you can use a large heavy-duty pot or deep pan, a large cast iron pot or a deep fryer if you have one. If you’re using a pot or a deep pan, make sure that you fill it with enough oil so that the oil is at least 2 inches (5cm) deep.
    Tip: The best oil for frying is one that’s neutral in flavour and has a high smoking point. I prefer to use sunflower oil, but you can use your favourite frying oil instead (so long as it fulfils those requirements).
  • Heat the oil to 320-330ºF (160-165ºC), and make sure to maintain this temperature throughout the frying process (you might need to adjust your stove’s heat to maintain the oil temperature at the correct temperature range).
    It’s best to use a digital food thermometer, a candy thermometer or a deep-fry thermometer to make sure that your oil is at the right temperature.
    Tip: In this temperature range, the doughnuts will get beautifully golden brown by the time they’re fully cooked through and they’ll absorb only a very minimal amount of oil (pretty much negligible). A lower oil temperature can leave them pale and can also result in them absorbing some of the oil, which can make them greasy. A higher oil temperature will cause them to brown too much and too quickly.
  • Once the doughnuts have doubled in volume, carefully place them into the hot oil. Use the squares of parchment paper to help you lower the doughnuts into the oil. After 10-15 seconds, you can use kitchen tongs to remove the squares of parchment paper out of the oil.
    The number of doughnuts that you’ll be able to fry at the same time will depend on the size of your pot, pan or fryer. Don’t crowd them together too much.
  • Fry the doughnuts on this first side for about 2½ minutes or until deep golden brown, then flip them over.
  • Fry them on the other side for a further 2½ minutes or until deep golden brown.
  • Use a slotted spoon to remove the doughnuts out of the oil and onto a large plate or wire rack lined with paper towels. Make sure to drain your doughnuts properly before placing them onto the paper towels.
    Tip 1: I like to cover them with a layer of paper towels on top as well, just to absorb any oil on top of the doughnuts.
    Tip 2: Note that the doughnuts will initially have a crisp crust immediately out of the hot oil, but the crust will soften after a minute or two.

Assembling the caramel doughnuts:

  • Roll the doughnuts in the sugar until evenly coated.
    Tip: It's best to roll the doughnuts in the sugar while they're still hot or at least very warm, as that will help it adhere to the doughnuts.
  • Allow the doughnuts to cool until they’re either lukewarm or cooled completely to room temperature.
  • To fill the doughnuts, first make a hole in the doughnuts – I like to use a long thin knife for this, but you can use everything from scissors to skewers. Making a hole will make filling the doughnuts much easier.
  • Transfer the Nature's Charm Coconut Caramel Sauce to a piping bag fitted with a nozzle.
    Tip: Ideally, use a Bismark piping tip for filling the doughnuts – because it has a long tip, it’s perfectly suited to filling the very centre of the doughnuts (instead of having all the jam in just one half). If you don’t have a Bismark piping tip, a round piping nozzle will also work.
  • Fill the doughnuts until the caramel sauce starts coming out of the hole – that tells you that the doughnuts are filled to their maximum capacity.

Serving and storage:

  • The gluten free vegan doughnuts are best served while they’re still slightly warm or within about 1-2 hours of frying.
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