Vegan Doughnuts

Makes about twenty delicious vegan doughnuts.


500g strong white flour

55g sugar

40g vegan margarine

2 teaspoons salt

150ml warm oat milk About 130ml warm water

2x7g sachets instant yeast, or 2x flat dessert spoons of live yeast

2 teaspoons bicarbonate of soda

2 dessertspoons white wine or cider vinegar

Vegetable oil for deep frying

Caster sugar (and cinnamon) for dipping

If you are using instant yeast then place all the ingredients in a la11rge bowl, holding back a quarter of the water. Try to rub the marg into the flour a bit. Don’t put the salt right next to the yeast as it can kill it.

If you are using fresh yeast dissolve the yeast and sugar in the warm oat milk before adding the mixture to the other ingredients.

Mix the bicarb and vinegar together in a small bowl, they will fizz a lot. Add to the other ingredients.

Stir with your hands until a dough is formed Add the rest of the water if the dough is a bit dry – it should form a lump sticky enough to clean the inside of the bowl.

Tip dough onto a lightly floured surface and knead well for ten minutes or so until smooth and elastic. Place dough in a clean bowl, cover with a dishcloth and leave to rise overnight or as long as you can wait.

Tip the dough onto a very lightly floured surface and knock back by kneading a few times.

Divide into about 12 portions and, press down to about 2cm thick and shape into rings using biscuit cutters. You can either make mini doughnuts with the bits you cut out of the middle of the rings, or press them all out again and make more doughnut rings.

Place doughnuts on a floured baking tray and leave to rise for an hour till they are really puffy.

Heat oil to about 180C, when you drop a tiny bit of dough in it should sizzle and rise to the top but not burn.

Warning: Make sure not to have oil anywhere near filling your saucepan (no more than 1/3 full is recommended), and don’t leave it unattended, it can burst into flames when it gets too hot.

Carefully lower each doughnut into the oil and fry for about 5 minutes on each side until golden brown.

Remove the doughnuts from the oil with a slotted spoon and immediately roll in sugar (caster sugar with cinnamon is lovely) so that the hot fat makes the sugar stick to the sides.

Method

If you are using instant yeast then place all the ingredients in a la11rge bowl, holding back a quarter of the water. Try to rub the marg into the flour a bit. Don’t put the salt right next to the yeast as it can kill it.

If you are using fresh yeast dissolve the yeast and sugar in the warm oat milk before adding the mixture to the other ingredients.

Mix the bicarb and vinegar together in a small bowl, they will fizz a lot. Add to the other ingredients.

Stir with your hands until a dough is formed Add the rest of the water if the dough is a bit dry – it should form a lump sticky enough to clean the inside of the bowl.

Tip dough onto a lightly floured surface and knead well for ten minutes or so until smooth and elastic. Place dough in a clean bowl, cover with a dishcloth and leave to rise overnight or as long as you can wait.

Tip the dough onto a very lightly floured surface and knock back by kneading a few times.

Divide into about 12 portions and, press down to about 2cm thick and shape into rings using biscuit cutters. You can either make mini doughnuts with the bits you cut out of the middle of the rings, or press them all out again and make more doughnut rings.

Place doughnuts on a floured baking tray and leave to rise for an hour till they are really puffy.

Heat oil to about 180C, when you drop a tiny bit of dough in it should sizzle and rise to the top but not burn.

Warning: Make sure not to have oil anywhere near filling your saucepan (no more than 1/3 full is recommended), and don’t leave it unattended, it can burst into flames when it gets too hot.

Carefully lower each doughnut into the oil and fry for about 5 minutes on each side until golden brown.

Remove the doughnuts from the oil with a slotted spoon and immediately roll in sugar (caster sugar with cinnamon is lovely) so that the hot fat makes the sugar stick to the sides.

Ingredients

500g strong white flour

55g sugar

40g vegan margarine

2 teaspoons salt

150ml warm oat milk About 130ml warm water

2x7g sachets instant yeast, or 2x flat dessert spoons of live yeast

2 teaspoons bicarbonate of soda

2 dessertspoons white wine or cider vinegar

Vegetable oil for deep frying

Caster sugar (and cinnamon) for dipping

Share this:

You may also be interested in: