Vegan Doughnuts filled with Apple and Maple Caramel

Vegan Doughnuts filled with Apple and Maple Caramel

These delicious Vegan Doughnuts filled with Apple and Maple Caramel recipe is another gem from our friends @ TheKitchenTube have prepared using our famous CoccoMio Coconut Oil.

The Spelt flour leaves these doughnuts soft inside and crispy on the outside. Stuffed with Apples and Maple Caramel make these doughnuts a real treat.


Vegan Doughnuts filled with Apple and Maple Caramel

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings 12 people


Vegan dough base

  • 200 g light spelled flour
  • 200 g Manitoba flour
  • 1 cube Brewer's Yeast
  • 30 g Caster Sugar
  • 200 ml Vegetable milk
  • 30 ml lukewarm water
  • 30 ml CoccoMio ? Coconut Oil

Apple and Caramel Filling

For the finish


The dough

  • I have made and remade this dough with different variations and I always find this way the best, it is definitely my favorite leavened dough, especially because I can knead it by hand in a bowl without dirtying anything. Having said that, those who want to use the mixer are more than welcome ?
  • In a small bowl, dissolve the yeast with the help of warm water. Always be careful not to exceed body temperature. To make sure, just test with your little finger, you shouldn't feel a temperature difference ?. Set the yeast aside and give it time to activate and form the bubbles.
  • In a large bowl pour the flour and salt, mix well and create a fountain in the middle. Pour the sugar in the center of the fountain and over the dissolved yeast. Let the yeast feast on the sugar as you proceed with the recipe.
  • Measure the milk and coconut oil. If your vegetable milk is at room temperature, you can easily dilute the coconut oil, otherwise I recommend adding it only at the end when the dough is almost ready, in order to avoid it forming lumps due to the thermal shock.
  • Take the bowl, pour the milk and start working the dough with the help of a ladle or directly with your hand. You will see that the dough will be made before your eyes in a few moments ?. Knead your dough a little on a surface and put it to rise in a warm place for 30/45 minutes. Dough must double in volume.

Preparing the apple filling during the 1st rising

  • Take the peeled apples and cut them into 2x2 cm cubes, be careful because they will have to fit in our doughnuts. Once the apples are cut, you can put them on the fire and let them go over medium heat until they lose all their water and are soft and yielding.
  • Take half of the apples and blend them in a mixer or with an immersion blender. Pour the freshly made compote into a bowl together with the chopped apples and let it cool. You will see that now the dough will be ready to roll out ?.

The Making of the Doughnuts

  • As soon as the dough has risen, briefly work it between your hands to form a ball and spread it with the help of other flour on the surface. I have tested these doughnuts in different sizes and to cut them I recommend an espresso coffee cup ☕. I know it may seem strange, but with leavening and frying it will become the perfect size, approximately 6-7 cm. Using the cup of coffee you will obtain more or less 22 doughnuts, otherwise using a 7 cm pasta bowl you will obtain 12 larger doughnuts, the size of a bomb.
  • Flour your mould well and proceed to cut out your doughnuts. Place the doughnuts obtained on a baking sheet lined with parchment paper and lightly sprinkled with flour. Trust me, at the time of frying you will love me for the tip when none of your doughnuts has stuck to the paper. For the same reason, do not cram the doughnuts too far apart.
  • Knead the scraps of dough again and roll them up to a maximum of 2 times. Take your doughnuts and let them rest for 30 minutes in a dry and warm place.

For the Caramel

  • While the doughnuts recover and prepare for frying we can finish the filling by preparing the maple syrup caramel.
  • Pour the maple syrup into a high-bottomed saucepan and cook over medium-low heat. For those who have never done so, it is essential to become familiar with the consistency of the syrup, for this you pass a spatula on the bottom of the pan and memorize the time it takes for the syrup to "close" the wake left by the spatula. This time will have to double to get the result that interests us ?.
  • Let the syrup cook, at the beginning some light bubbles will form and after a little less than 10 minutes you will see that it will become more and more dense and viscous. When passing the spatula you will realize that the time it takes for the syrup to return to position has significantly increased, it is time to turn off the stove and insert the coconut oil or butter according to your choices.
  • Mix gently and carefully making the fats absorb the caramel. Let the caramel cool a little, but above all resist the temptation to taste it, because you would regret it bitterly !! Once the caramel has cooled slightly you can pour it on the apples and mix well. To fill doughnuts in a simpler and faster way, I recommend pouring the mixture into a piping bag and letting it rest until ready to use. PS: Use all the caramel in the apples, as soon as it is completely cold it will take on the consistency of hard toffee, it is not a caramel to pour.

Frying and composition

  • Your doughnuts are resting and are almost ready to be fried, the filling is ready in the piping bag it's time to prepare the line for frying ?. Put the oil on the fire in a thick-bottomed pan, be careful to choose a suitable pan and fry in plenty of oil.
  • While the oil reaches temperature (sunflower oil around 170 ° C) Prepare a mix of granulated sugar and cinnamon. Prepare a support where to drain the fried food and something to "pierce" the doughnuts before filling them.
  • I usually proceed like this: with the help of a tarot I gently pass the doughnuts in the boiling oil and cook them for a couple of minutes on each side, I extract them and let them drain while I fry the next ones. As soon as I have drained, I pass the still hot doughnuts in the mix of sugar and cinnamon and puncture them with the help of a chopstick, yes I know, you never thought about it before, it happens, but you have to make life easier. Using the rod you will be able to create enough space inside the doughnuts and you will be able to "pierce" the outside effortlessly, it will be easier to fill the doughnuts now and you will not need to mount a nozzle inside your piping bag.
  • I am part of that group of people who want to find the filling and therefore I am not stingy ?, but you will see that in the small version two teaspoons of filling will enter, while in the large ones even two spoons.
  • Et voila! Your doughnuts are ready to make you happy and be brushed before your eyes in a few moments, my word ?! In case you don't want to eat them immediately, I suggest you follow all the steps, but only fill them just before tasting them. Being moist, the stuffing could ruin the delicious external crust of the frying.

CoccoMio, we’re just nuts about coconut and only the best will do!

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