Donut Cookie Dippers — a plant-based American recipe by BOSH!
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Donut Cookie Dippers

We genuinely cannot stop making these. Donut Cookie Dippers are the kind of thing you make once and then find yourself thinking about for weeks afterwards. They're crispy on the outside, pillowy and soft in the middle, and when you dunk them into whatever sauce you've got going, it's just absolutely brilliant. These are perfect for when you want to impress people without spending your whole evening in the kitchen. Trust us, once you put these on the table they will disappear fast.

Cook: 15 min
Serves 4

Before You Start

  • Blender
  • Fine sieve
  • Deep frying pan or heavy-bottomed pan
  • Kitchen paper

Ingredients

  • ½ tbsp vegetable oil
  • ½ cup soy milk
  • 120g caster sugar
  • ½ tbsp baking powder
  • vegetable oil for frying
  • 240 plain flour
  • salt
  • handful of blackberries
  • handful of raspberries
  • 55ml maple syrup
  • 60 plant-based butter

Method

1

To start

  • Put the dairy free butter, vegetable oil & soy milk in a pan, melt them together & then put them to one side
2

Making the dough

  • Put the flour, sugar, baking powder & salt in a bowl & mix them together
  • Pour the liquid you made previously into bowl & mix it together until it forms a dough
  • Pull pieces of the dough off the big ball & make smaller balls - put them to one side
3

Frying the balls

  • Deep fry the balls until they’re crispy & golden
  • Take the balls out of the fryer & put them on some kitchen paper so the excess oil drips off
4

Making the dipping sauce

  • Put the fruit & maple syrup in a blender & whizz them up into a liquid
  • Pour the liquid through a sieve into a bowl (to catch the seeds & sediment)
  • If you want to warm up the syrup in a pan - feel free, warm or cold it’s delicious
5

Time to serve

  • Dip the balls into the syrup. BOSH!

Tips & Variations

  • Get the oil temperature right: If the oil is too cool the dippers will absorb it and go greasy, and if it's too hot they'll brown on the outside before cooking through. We find a small cube of bread dropped in is a great test, it should turn golden in about 30 seconds.
  • Make them smaller for a crowd: Henry always makes them slightly smaller when we're serving these as a party snack because you get more dippers and everyone loves having a little pile of their own to dunk.
  • Dipping sauce matters: We love these with a simple chocolate sauce or a salted caramel dip. Ian once tried them with a berry compote and honestly it was one of the best decisions he's made in the kitchen.

Why This Works

The trick here is getting the butter, oil and soy milk melted together before you add the dry ingredients, because that's what gives the dough its incredible soft texture inside while still frying up golden and crisp on the outside. We find the dough balls need to be roughly the same size so they cook evenly, which sounds fussy but honestly takes about two minutes. Get that right and you're golden, literally.