One of my favorite childhood memories is when my mom would skip cooking breakfast and buy doughnuts instead. That was always such a treat! I mean, doughnuts are still a big treat for me. I rarely find vegan and gluten-free doughnuts. So, when I make them, I feel strongly that they should be fried because, well, they’re just way more delicious that way and if you’re going to treat yourself, why not go big?!
These doughnuts are crisp on the outside, light and fluffy on the inside and coated in my Homemade Chai Mix! Perfect autumn-time treat!
They’re also vegan and gluten-free, so technically they’re healthier than the average fried doughnut. (;
They’re dangerously delicious and satisfying and addicting and flavorful and, well, you get it….they’re amazing!
Chai Doughnut Holes (V/GF)
These doughnut holes are crisp on the outside, light and fluffy on the inside and coated in my Homemade Chai Mix! Perfect autumn-time treat!
- 1 cup gluten-free all-purpose flour
- 1 cup almond flour
- 1/4 cup coconut sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 5 tbsp vegan butter, cold and cut into chunks (I use Earth Balance)
- 3/4 cup unsweetened non-dairy milk3/4 (I use almond milk)
- Oil for frying (I use grapeseed oil)
- 3 tbsp powdered beet sugar *see notes
- 1 tbsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
In a food processor, pulse together both flours, coconut sugar, baking powder and salt until mixed.
Add chopped butter to the food processor and process until it becomes crumbly.
Transfer mixture to a large bowl and add the nondairy milk. Mix until all ingredients are combined.
Transfer dough to a well-floured surface, and knead gently until it forms a cohesive ball. The dough will start out very sticky, but just add more all purpose flour as you knead and it’ll be fine! You’ll want to add enough flour until the dough is smooth and manageable.
Roll dough into 24 smooth, tight balls (1 ½ tbsp worth). Set aside.
Add oil to a medium-sized saucepan (enough to fill it 2-inches deep) over medium-high heat. Using a thermometer to monitor the heat, heat oil to 350 degrees F. You’ll have to monitor the heat often and may need to adjust your stove temperature to keep it consistent. You’ll also want to make sure that the bottom of the thermometer isn't touching the bottom of the pan for accurate temperature.
While your oil is heating, prepare your chai mix by stirring together the ingredients in a small dish. Set aside.
Once oil has reached 350 degrees F, test one doughnut by placing it in the oil with tongs or a slotted spoon and let cook for 3 ½ minutes. With tongs or a slotted spoon, remove the ball from the oil and transfer it to a pile of paper towels to soak up excess oil. Allow the doughnut hole to sit for a few seconds before rolling in chai mix. Once cool enough to handle, transfer the doughnut hole to the chai dish and roll it until it’s fully covered. Then, transfer it to a separate plate.
Cooking 4 at a time, repeat the steps until all doughnut holes are cooked and have been rolled in the chai mix.
- These are best to eat the day of. They dry up the longer they sit. If you'd like, you can fry a smaller batch and freeze the remaining rolled balls until ready for use.
- For the powder beet sugar, simply process or blend beet sugar until it becomes a powder-like texture. This will only take a few minutes at most! You can also use regular beet sugar for this recipe and it will still be great!