Vegan Baked Doughnuts

An inclusive, tasty vegan alternative to a favourite treat, these rich baked doughnuts are made with Callebaut’s 811 dark chocolate callets. Doughnuts remain a popular choice amongst consumers, and can be made even more special with Mona Lisa shavings.

Level:: Easy
Makes:: 8

30 g

flax seeds
120 g

water
145 g

brown sugar
55 g

ground almonds
55 g

ground hazelnuts
50 g

plain flour
2 g

sea salt
4 g

baking powder
60 g

pure hazelnut paste
35 g

sunflower oil
150 g

Callebaut Dark Chocolate - 811 - 5kg Block
85 g

Pre-heat the oven to 170c
Mix the ground flax seed and water together and set aside
Mix the brown sugar, ground hazelnut, flour, salt and baking powder together
Stir the hazelnut paste and sunflower oil into the flax mixture and stir well
Mix the dry and wet ingredients together until smooth and pipe into doughnut moulds
Bake for 16-18 minutes until golden brown

For the glaze:

Bring the cream to the boil and pour over the Callebaut 811 dark chocolate callets
Mix well to a smooth glossy glaze

Allow the doughnuts to cool completely before glazing
To decorate, dip each doughnut into the glaze and then sprinkle with dark chocolate shavings
Finish by sifting a little cocoa powder over the top of each doughnut