Vegan Bombolini With Rosemary Caramel

‘We grow to perfection, some of us reach it quicker than others’

It is fact that everything tastes better in mini, take those mini pots of jam, little boxes of smarties, teeny tiny little doughnut balls…. It doesn’t mean you eat any less, just the idea of something so perfectly formed and yet so small, makes them even more appealing.

vegan doughnuts, mini doughnuts, vegan donut, mini donut, vegan caramel, soy caramel, vegan bread

Yield: 20+

Author: Suze Morrison

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Vegan Bombolini With Rosemary Caramel

Prep time: 45 MinCook time: 20 MinInactive time: 2 H & 26 MTotal time: 3 H & 31 M

It is fact that everything tastes better in mini, take those mini pots of jam, little boxes of smarties, teeny tiny little doughnut balls…. It doesn’t mean you eat any less, just the idea of something so perfectly formed and yet so small, makes them even more appealing.

Ingredients

For the Bombolini

• 170ml Soya Milk (do not use any other plant milk as theprotein content is needed)
• 50g Caster Sugar, plus extra to coat
• 7g Fast Action Yeast
• 255g Strong White Bread Flour
• 1/2 tsp Fine Salt
• 30ml Extra Virgin Olive Oil
• Sunflower Oil for deep frying

Rosemary Soy Caramel

• 70g Light Muscovado Sugar
• 70g Vegan Butter
• 370g Vegan Condensed Milk
• ½ tsp Salt Flakes
• 1tsp Rosemary Spines, finely chopped

Instructions

1. Make sure all your ingredients are at room temperature. Carefully warm the soya milk in a pan until it feels like body temperature. Stir in the caster sugar and yeast and set aside.
2. Weigh out your flour and carefully whisk through the salt until homogenous. Once the yeast is foamy, stir through the Olive Oi land add the liquid to the dry ingredients. Bring together to form a shaggy dough with a wooden spoon then either knead by hand for 12-15 minutes, or in a stand mixer fitted with a dough hook for 8-10 minutes.
3. Once the dough is smooth and elastic, lightly oil a bowl and form the dough into a ball. Place in the bowl and prove somewhere warmish until doubled in size, how long depends on the ambient temperature.
4. Knock back the dough, roll it into another ball and allow to prove until almost doubled.
5. Meanwhile, line a baking sheet with non-stick paper and fill a large pan no more than 2/3 full of sunflower oil.
6. Divide the dough into balls, each weighing about18-20g and roll tightly. Place them, spaced apart on your lined tray, cover with oiled cling film and allow to prove for 30 minutes, or until puffy. At this stage you can use the handle of a wooden spoon (floured) to create holes in the centres if you like.
7. Meanwhile, add the sugar, butter, and condensed milk for the caramel to a small pan. Heat over a low heat until everything has dissolved then increase the heat to high. Bubble for 5 minutes then remove from the heat. Stir through the salt and rosemary, transfer to a cool bowl and allow to cool down.
8. Heat the sunflower oil to 170C. fry the bombolini, in batches, for 1-2 minutes each side, or until puffed and golden,use one to check the inside is cooked through.
9. Remove from the oil using a slotted spoon and rolling caster sugar.
10. Serve hot with the caramel dipping sauce.

https://gourmetglow.co.uk/recipes/vegan-bombolini-with-rosemary-caramel

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