Baked Ombar-topped Doughnuts
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15 Minutes Prep Time -
15 Minutes Cook Time -
12 Serves
Ingredients
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
Method
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1.
Preheat the oven to 180°C. Prepare two doughnut trays by spraying with non-stick spray. Set aside.
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2.
Sift the flour into a mixing bowl and add the sugar, baking powder, salt, cinnamon and nutmeg, mixing well.
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3.
Add the plant-based milk, vanilla, apple sauce and melted vegan spread and whisk well until mostly smooth.
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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.
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5.
Bake for 15 minutes until lightly browned on top.
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6.
Remove from the oven and let cool for a few minutes before transferring the doughnuts to a wire cooling rack.
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7.
Allow to cool completely before adding the topping.
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8.
Top 'em! Melt the Ombar Centres Hazlenut Truffle in a bain-marie until smooth.
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9.
With a spoon, drizzle the melted Ombar over the doughnuts, add as much or as little as you like.
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10.
Sprinkle over the crushed hazelnuts.
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11.
Enjoy!
