Give BOSH! a Shout
Your email has been sent
Sticky Toffee Donuts
We’re very excited to bring you this incredible recipe for Sticky Toffee Donuts! These donuts are so delicious, even if you’re a sweet tooth or not, you’ll love them.
They’re indulgent, gooey and super satisfying. Perfect for a treat or for when you’re needing that sweet fix.
We’ve topped ours with grated dark chocolate and crushed nuts for that slight crunch.
For the donuts
- 50g dairy free Flora
- 120ml dairy free milk
- 2 tbsp vegetable oil
- 250g plain flour
- 50g caster sugar
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Vegetable oil for shallow frying
For the sticky toffee sauce
- 50g dairy free flora
- 1/2 tbsp golden syrup
- 1.5 tbsp coconut cream
- Crushed nuts
- Grated dark chocolate
Put the dairy free Flora in a small saucepan over a low heat and melt it down.
Add the dairy free milk and vegetable oil to the pan, gently stir it together and put to one side.
Put all the dry ingredients into a bowl and mix them together with a fork.
Pour the wet ingredients into the bowl containing the dry ingredients and fold them together with a fork until you have a reasonably sticky dough.
Dust your hands with a little flour, pull golf ball sized pieces of dough from the ball, shape them into little ring donuts and put them to one side.
Pour enough vegetable oil into a high sided frying pan for shallow frying and warm it up to roughly 180’C.
Carefully lay the donuts into the oil away from you and fry them, on both sides until they’re golden brown (roughly 3-4 minutes).
Take the donuts out of the oil and lay them down on kitchen roll to soak up the excess oil and let them cool down.
Heat the dairy free Flora in a pan so it’s liquid, add the golden syrup and mix them together so they’re well combined.
Take the pan off the heat, let the sticky toffee sauce cool down a bit, add the coconut cream, stir it into the sauce, let it cool down again so it’s beginning to thicken slightly.
Take one donut in your finger and thumb, dip it in the sauce and twist the donut until the top of the donut is well covered.
Set the donut down on a sheet of baking paper, repeat the process until all the donuts are on the baking paper and sprinkle with crushed nuts/grated chocolate.