Vegan Yeast Doughnuts from Italy (Carlo Cao) are for anyone who has ever visited an Italian cafe and enjoyed those custard or chocolate doughnuts sold with your morning cappucino. Made with a few simple ingredients, the base recipe can be baked or air-fried which is safer and healthier than deep-frying. Fill with vegan custard or vegan nutella.
This recipe is by a young Swiss-Italian chef, who is a rising star in the vegan world. His recipes and photographs are phenomenal, and he has already published his first ‘Vegan Party Food’ book that you can buy from his site.