Honeycomb Doughnuts | Vegan

honeycomb doughnuts

Fluffy doughnuts, sweet crème pâtissière, caramel-y honeycomb… I can’t put into words how wonderful these honeycomb doughnuts are.

honeycomb doughnuts

The filling in these honeycomb doughnuts is a gorgeously smooth crème pâtissière full of little pieces of honeycomb. The honeycomb pulls in moisture from the crème and turns in to little swirls of caramel-y goodness. Oh, yes!

honeycomb doughnuts

For these doughnuts, I’m using my Skillet Cinnamon Rolls dough, as it’s super fluffy and soft + not too greasy.

honeycomb doughnuts

100 grams Cane Sugar
50 grams Maple Syrup
1 teaspoon Baking Soda
+ Butter for greasing

Grease a dish with butter.
Place the cane sugar and maple syrup in a saucepan on a low heat until the cane sugar is no longer visible/gritty. Now turn up the heat to medium, and place a candy thermometer in the saucepan. Bring the sugar mix up to a hard crack – around 150° C / 300° F. Don’t stir the sugar, but you can swivel the pot around if you wish.
When the sugar has reached the correct stage, take off the heat and immediately stir in the baking soda with a wooden spoon. Do this fast, and pour into your greased dish to set. After about an hour, it’s ready to crack into smaller pieces.

75 grams Wheat Flour
4 decilitres Soy Milk
75 grams Cane Sugar
2 tablespoons Margarine
1/2 deciliter Lemon Juice
1/2 teaspoon Vanilla Bean Paste
+ 1 handful of Honeycomb

Place the flour and 1/4 of the milk (1 deciliter) in a bowl and whisk well until completely smooth. Now add this flour mixture and the rest of the milk to a saucepan on a low medium heat. Whisk in the sugar, margarine and lemon juice until the crème thickens. Lastly, add in the vanilla and take the saucepan off the heat. Transfer the crème pâtissière to a bowl and add plastic wrap on top – it should touch the top of the crème to avoid creating a skin. Once cooled, break the honeycomb into small pieces and stir through the crème.

honeycomb doughnuts

After the dough has had its first rise, punch it down lightly and knead for another two minutes or so. Now, you can either roll out the dough and make rounds using a doughnut or cookie cutter, or you can, like I did, just divide the dough into 10 equal pieces and roll into balls, like as if you were making buns.

Cover the dough balls with floured plastic wrap and leave to rise a second time for about 30 minutes. In the meantime, heat up 1 liter of canola (rapeseed) oil in a pot to a temperature of 190° C / 375° F.

When the oil is at the right temperature, add the doughnuts in one by one and fry until golden brown, flip over and fry until the other side is golden brown too. This should take around 30-45 seconds per side. You can also do a few at a time – just make sure you’re not overcrowding the pot.

Once fried, place on a plate covered with kitchen roll to soak up some of the excess oil, and then dip in a bowl full of cane or white sugar.

Once the doughnuts have cooled to around room temperature (it’s okay if they’re still a little warm), fill a piping bag with the honeycomb crème pâtissière and stick it into the sides of the doughnuts and fill them up. You will feel them expanding.
Stick a little piece of the honeycomb on the opening and you’re ready to sit back, relax, and enjoy the masterpiece you have just created. And of course shove a few honeycomb doughnuts in your face. You have earned it. Enjoy!

honeycomb doughnuts



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