Whether you’re vegan, lactose intolerant or just want to try your hand at a new technique, these doughnuts are a great choice!
2 hours and 30 mins
Fluffy Vegan Doughnuts
3 ½ cups plain bread flour, sifted
¼ cup caster sugar
3 teaspoons yeast
Pinch of sea salt
1 cup of warm soy milk
100 grams dairy-free spread, melted
1 teaspoon vegan egg replacement blended with ¼ cup of water
1 litre cooking oil
For the icing
2 cups icing sugar, sifted
½ teaspoon vanilla extract
2 tablespoons dairy-free spread, melted
Pinch of salt
1 teaspoon soy milk
2 teaspoons hot water
½ teaspoon of beetroot juice (optional)
- In a large bowl, combine the sifted plain bread flour, caster sugar, yeast and sea salt. Make a well and mix in the warm soy milk, melted dairy-free spread and the vegan egg mixture until the dough starts to come together. The mixture may be sticky, but that’s normal.
- Turn the dough out onto a well-floured surface and knead for two minutes or until smooth. Place in a large greased bowl and cover. Let the dough prove for one and a half hours or until it has doubled in size.
- Turn the dough out onto a lightly floured surface and knead for two minutes or until smooth. Roll out the dough until it’s roughly one centimetre thick.
- Use two round cutters (or different-sized drinking glasses) to cut out the doughnuts. Place the doughnuts and the centre holes on a lined tray. Let them sit for 15 minutes to rise slightly.
- Heat the cooking oil in a small saucepan over a medium-high heat. Test the temperature by gently dropping in a doughnut. If it sizzles immediately, the oil is ready.
- Deep-fry the doughnuts for 20 seconds each side or until puffed and golden. Be very careful not to drop them in from a great height; the oil is very hot and can splatter.
- Transfer the cooked doughnuts with a slotted spoon onto some paper towels to drain the excess oil. Repeat with the remaining doughnuts. Allow them to cool.
- Once the doughnuts have cooled, combine the icing ingredients together in a small bowl and coat your doughnuts in it. Let the excess icing drain off into the bowl before placing them on a wire rack to set.