Did somebody say vegan doghnuts? That’s right, I’m bringing you a quick and easy recipe for making mini vegan doughnuts that will be a crowd please. Made with staple ingredients in your cupboard, you’ll be handing out these delicious treats within an hour of making.
- 250g plain flour
- 1 and a half tspn baking powder
- sprinkle of salt
- 50g caster sugar plus more for dusting.
- 120ml soya milk
- 50g dairy free margarine
- 1tbspn sunflower oil
- 1ltr sunflower oil for cooking
For the raspberry dipping sauce
- 2 Cups/handfuls of raspberries (I used frozen)
- 2tbspn caster sugar (less or more to taste)
For the dough, melt the butter, soya milk and tablespoon of sunflower oil in a pan. Whilst this is melting, mix the flour, butter, sugar, salt and baking powder in a bowl and make a well in the middle.
Slowly pour in the butter mix and mix until a dough is formed.
Split into 24 small pieces (don’t worry if they look super small, they will expand). Heat the pan of oil slowly and test it is hot enough to cook by dipping a small chunk of bread into it.
You will want a low-medium heat to ensure the doughnuts cook evenly and don’t burn before they are cooked through.
Cook 6 at a time, turning every so often and cooking for 5-7 minutes or until golden brown.
Use a slotted spoon to take the doughnuts out of the oil and carefully rest them on a paper towel to soak up the excess oil. Dip them into some caster sugar and cover well. This works best when they’re fresh out of the fryer to ensure the sugar sticks – just be careful in handling as they’ll be hot!
For the raspberry sauce, melt the raspberries and sugar in a pan over a low-medium heat. Cook through and pour into a small dipping bowl.
The vegan doughnuts are best served warm but will keep for 2-3 days in an airtight container.