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!
A quick and simple 5 ingredient fruit tart – Flakey puff pastry topped with jam and fresh fruit, served with ice cream. Perfect if you’re in a hurry!
Catering for anyone with an allergy is hard; I know a lot of my friends over the years have worried about how and what they will cook for me, and one meal still seems to flummox the best of them – dessert! So far the desserts on my blog have catered more towards someone who has had to give up dairy – to show them the impossible is possible – however not everyone has the time or inclination to make them. Sometimes you just want a quick and simple dessert whether it’s to make for yourself or for someone else.
And so it is this dilemma that has inspired this post; here I present a simple 5 ingredient dessert, which only features 1 dairy free ingredient! How have I done this, I hear you say? Well, with one of my shop-bought-dairy-free-life-savers – pre-made puff pastry. I remember the first time I realised that most pre-made puff pastry didn’t actually have any milk in it… it was like a world of possibilities opened up in front of me. Along with the pastry, the other ingredients are jam, fruit, sugar and dairy-free ice cream.
The ingredient list might seem a bit vague but this is the beauty of it – so simple, and so versatile. The hardest thing you need to do is work out which fruit and jam combination you want to use! The flavour combinations really are endless; Pear & raspberry, apricot & rhubarb, apple & berries, peaches & orange marmalade, even banana and dairy-free chocolate spread would work!
So next time you need to bake a dairy free dessert for someone and get stuck, remember the puff pastry magic and get creative!
Happy New Year! I find it strange the way January starts the year. After all the excitement in December, January can seem dull and plain with little to look forward to. So today I created these cupcakes, full of wonderful summery flavours to remind us that winter will shortly be giving way to the brighter seasons.
These cupcakes are lightly flavoured with lemon and then with a hit of raspberry in the centre – provided by my homemade Raspberry Curd in this instance – but you could easily do this with raspberry jam if making curd is a step too far! Raspberries are, in my opinion, one of the best summer fruits. Once they are back in season I will do a step by step post on how to make raspberry curd – it is well worth the time and effort.
— Update! — If you would like to see how to make the Raspberry Curd, the full recipe is here.
I decided to top these cupcakes with meringue as Lemon Meringue Pie is one of my favourite desserts, and it makes such a nice change to heavy buttercream as a topping. I’ve used Italian Meringue as it is already cooked by the time you top the cupcakes by whisking in a hot sugar syrup so it doesn’t create any wetness on your cakes. Plus its tasty 😀
Filed under cakes, Meringue
Dairy free doughnuts! I was so excited to make these! Can you tell?! I haven’t had a doughnut in over 5 years – This is something I have not found anywhere dairy free, so imagine how pleased I was when I successfully made them. I always thought they would be extremely difficult to make, very time consuming and fiddly, so I did not bother to look up a recipe.
I then stumbled across a recipe for doughnuts in Jamie Magazine and saw that doughnuts did not seem quite as hard as I thought. Sort of like bread with a few extra ingredients, and then fried. So I took the plunge… and it worked! A sweet soft chewy mouthful with a pop of sweet jam in the middle… ideal. The only thing was that my doughnuts were not quite as pretty as those in the picture of the recipe. I’m sure that will come with practice, and, lets face it, thats hardly the most important thing when it comes to doughnuts!
I would say these doughnuts are best eaten fresh on the day you make them. If you decide to keep any for the next day, stop after deep fat frying them, and only coat in sugar and fill with jam just before eating. Microwave on high for 15 seconds to heat them up again. Continue reading