FLUFFY SUGARED DOUGHNUTS

INGREDIENTS:

500g PLAIN FLOUR

60g CASTER SUGAR

1 YEAST PACKET

PINCH OF SALT

250ML ALMOND MILK

100g VEGAN BUTTER (MELTED)

2 TSP APPLE CIDER VINEGAR

2 TSP BAKING SODA

CANOLA OR VEGETABLE OIL TO DEEP FRY

1 CUP OF CASTER SUGAR OR CINNAMON SUGAR

METHOD:

  1.  COMBINE FLOUR, SUGAR, SALT AND YEAST IN A BOWL.
  2. COMBINE THE APPLE CIDER VINEGAR AND THE BAKING SODA IN DIFFERENT BOWL AND MIX UNTIL FROTHY.
  3. MAKE A WELL IN THE FLOUR MIXTURE AND POUR IN THE VINEGAR ‘EGG’ , THE ALMOND MILK AND THE BUTTER. MIX UNTIL WELL COMBINED.
  4. KNEAD THE DOUGH ON A LIGHTLY FLOURED SURFACE FOR 3-5 MINUTES OR UNTIL SMOOTH.
  5. PLACE IN A COVERED AND GREASED BOWL AND LEAVE TO DOUBLE IN SIZE FOR 90 MINUTES.
  6. PUNCH DOUGH AND THEN LET IT SIT FOR A FURTHER TWO MINUTES.
  7.  ROLL OUT DOUGH UNTIL 1 CM IN THICKNESS AND LEAVE FOR A FURTHER TWO MINUTES.
  8. CUT OUT DOUGHNUT SHAPES WITH A COOKIE CUTTER (I JUST USED ANYTHING I HAD LAYING AROUND WHICH WERE BIG ENOUGH FOR THE DOUGHNUT SIZE AND ALSO THE HOLE IN THE MIDDLE)
  9. LET THE CUT OUTS RISE BY LEAVING THEM FOR TWO MINUTES.
  10. GET OIL READY EITHER BY USING A DEEP FRYER OR BY HEATING UP THE OIL TO 180 DEGREES CELSIUS IN A POT ON THE STOVE.
  11. ONCE THE OIL REACHES TEMPERATURE, ADD THE DOUGHNUTS ONE AT A TIME FRYING THEM FOR 45 SECONDS ON EACH SIDE OR UNTIL THEY’RE NICE AND GOLDEN.
  12. REMOVE DOUGHNUT FROM OIL AND PLACE IMMEDIATELY IN A BOWL OF EITHER THE CASTER SUGAR OR CINNAMON SUGAR (DEPENDING ON WHAT KIND OF DOUGHNUTS YOU WOULD LIKE) AND ROLL IT IN THE SUGAR TO COAT IT EVENLY.
  13. REPEAT STEPS 11 AND 12 UNTIL ALL THE DOUGHNUTS ARE COOKED AND COATED IN THE SUGAR.
  14. ENJOY THEM WARM (IT’S THE BEST WAY TO EAT THEM)

 

OTHER SUGGESTIONS:

  • THIS RECIPE COULD BE USED TO MAKE JAM DOUGHNUTS AS WELL.
    SIMPLY CUT OUT CIRCLES INSTEAD OF DOUGHNUT SHAPES OUT OF THE 1CM DOUGH AND PLACE A TSP OF JAM IN THE MIDDLE. THEN FOLD THE DOUGHNUT OVER THE TOP TO ENCLOSE IT AND ROLL IT IN YOUR HANDS UNTIL IT’S A PERFECT SPHERE. THEN DEEP FRY THE DOUGHNUTS FOR 45-60 SECONDS ON EACH SIDE – IT MAY TAKE LONGER BECAUSE THE DOUGH IS DENSER.
  • THE LEFT OVER DOUGH COULD BE MADE IN TO LITTLE 2CM X 2CM BALLS TO MAKE LITTLE DOUGHNUT ROUNDS TO ENSURE LEST WASTAGE.

 

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