VEGAN CINNAMON DOUGHNUTS

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Makes 12 SMALL doughnuts

VEGAN, LEFTOVER FRIENDLY

Is there a better treat to enjoy in the warm sunshine than a hot, fresh, cinnamon doughnut? These doughnuts are super easy, quick and intuitive. They’re crisp and a little crunchy on the outside, but pillowy soft in the middle, and the addition of vanilla bean to the traditional cinnamon sugar gives them a little classy touch. Note that the dough is wet and it is therefore difficult to make perfect ring doughnuts, these are designed to be much more rustic in appearance than you might purchase.

Doughnuts

  • 50g dairy-free margarine

  • ½ cup soy milk

  • 2 tbsp vegetable, sunflower or canola oil (plus an extra 1L approx for frying)

  • 1½ tsp baking powder

  • 250g plain flour

  • ½ tsp sea salt

  • 50g caster sugar

Cinnamon Sugar

  • 1 vanilla pod

  • 1 cup caster sugar

  • 2 tsp ground cinnamon

 
 

Method:

  1. Melt the margarine, soy milk and oil in a small saucepan over medium heat, whisking regularly until combined.

  2. Mix the flour, baking powder, salt and sugar together in a mixing bowl then make a well in the middle.

  3. Tip in the melted mixture and bring it together with a fork to form a wet, thick dough. Divide mixture into 12 portions

  4. Heat about 1L of cooking oil in a medium deep pan over a high heat. Test the oil to make sure it is hot enough by placing a little dough in it. If it immediately sizzles and begins to turn golden quickly it is ready.

  5. Reduce the heat to medium. Working quickly, and using your hands, well dusted with plain flour, poke a hole in each ball of ball of dough and use your fingers to make it a ring, then gently put it into the oil. Repeat so you’re cooking 4-6 at a time. Cook for 3 to 5 minutes, or until golden, and floating to the surface, turning half way through.

  6. Meanwhile, make the vanilla sugar. Halve the vanilla pod lengthways and scrape out the seeds. Bash the seeds and half the sugar in a pestle and mortar, then place into a large bowl with the remaining sugar and cinnamon and mix well.

  7. Transfer the cooked doughnuts to onto some paper towel or a tea-towel to drain. After they’ve cooled slightly, coat each doughnut in the cinnamon sugar, then place on a plate or in a bowl. Best eaten warm…