Vegan doughnuts, so naughty and so good. Yes they involve a bit of deep frying, but, trust me, they are sooo worth the effort!
Who knew vegan doughnuts could be so good? Honestly, I’ll never go back to making them with eggs (even if I could eat them!) as it’s just not necessary! This is such a good recipe that’s quick to make, and if you can be brave to deep fry them, you’ll never go back to buying any sort of doughnut.
I chose to fill my doughnuts with raspberry jam. It’s a classic for a reason, right? These are definitely my favourite was to finish off a doughnut… I don’t know what in life could be better than biting into a freshly made still warm doughnut, sticky and crunchy on the outside with an explosion of jam in the centre that just dribbles all over your fingers.
These are definitely quite high up on the naughty scale… I know you can bake doughnuts…. but personally I sort of think if you’re going to eat one, do it properly and make it fried. The baked ones, although good, just miss the addictive texture of soft, fluffy dough in the middle with a crisp skin on the outside. These definitely hit the spot! And with quite a lot of sugar in them already, the extra bit of oil from frying really isn’t going to kill you!
I might do another post showing some other ways to finish off these doughnuts soon. I’m making it sound like that’s for your benefit…when really it just justifies me eating these again!
Makes 12 doughnuts. Takes 45 minutes, plus rising and proving time.
- 15g dairy free butter
- 15g caster sugar
- 235g lukewarm water
- 3.5g dried yeast
- 360g plain flour (plus extra for dusting the work surface)
- 1tsp salt
- 1/2 tsp baking powder
- 3/4tsp ground cinnamon
- 50g caster sugar
- 1/2 L vegetable oil
- Fillings and topping:
- 100g sugar (for rolling)
- 5 tbsp raspberry jam
- Melt the butter, and leave to slightly cool.
- Add the 15g caster sugar, water and yeast to a jug and mix until the yeast starts to froth.
- In a large bowl, add the flour, salt, baking powder, cinnamon and remaining caster sugar and briefly mix. Then, add the melted butter and yeast mixture, and give the dough a thorough mix, until sticky but all lumps of flour have gone.
- Cover the bowl and let the dough rise for an hour or two.
- When risen, heavily flour the work surface and tip out the dough. Using your hands, press down to about 1 inch thick, and then cut out doughnuts using a 6 or 7cm round cutter. (Tip: If you don’t want to eat all of the doughnuts today, then simply loosely clingfilm the remaining dough and refrigerate for up to 2 days)
- Briefly knead the remaining dough together, then repeat the step above until all the dough is used.
- Leave the doughnuts to prove on a floured surface for 30 minutes. At the end of the proving time, heat the oil up in a large pot. (Tip: To test that the oil is at temperature, drop a small piece of dough in. It should immediately fizz and rise to the top).
- Carefully deep fry the doughnuts in small batches, turning when a deep golden brown on one side.
- Drain off on paper towels, then roll in the sugar whilst warm.
- To fill, put the jam in a piping bag with a Doughnut Filling Nozzle, or just snip a hole in the end. Use the nozzle to create a deep hole in the doughnut and fill with jam until you feel the nozzle being pushed out. If you do not have a nozzle, simply use a chopstick or skewer to create a deep hole, and then use the piping bag to fill.
- Serve warm, or reheat for 10-15 seconds in the microwave. Best eaten on the day of or day after baking.