I love doughnuts so much. I could eat them every day. Now I have perfected a very simple vegan doughnut recipe I am in real trouble! These are so easy and so good. You cannot believe these are vegan. My kids think they are better than the ones from the South Melbourne markets! I will take that!
I have simply sprinkled mine with cinnamon and sugar but you could ice these with whatever flavour you desire.
“Mmmm doughnuts, is there anything they can’t do?” Homer Simpson
The best vegan doughnut / donut
Makes 12 doughnuts
1/3 cup vegan butter
120ml soy milk
2 tablespoons sunflower oil
1 & 1/2 cups plain flour
1 teaspoon baking powder
1/4 cup caster sugar
- sunflower oil to fry and sugar and cinnamon to coat after frying
What do I do now?
Melt the butter in a small pan, add the milk and sunflower oil. Remove from heat.
Mix the dry ingredients and make a well in the centre.
Pour the milk mixture into the dry ingredients and combine. You should have a soft dough.
Flour your hands and roll about a tablespoon of dough into small balls. Either shape with your hands and poke a hole in centre or you can use a donut tin to get the perfect shape.
I don’t have a donut tin so I improvised and used an egg ring to cut out the round shape and then just cut a small hole in each one. The photo shows the results.
Shallow fry in sunflower oil, about a minute each side, drain on paper towel, cover in cinnamon and sugar and enjoy!
Anything else I should know?
These are so crispy on the outside and fluffy on the inside. Delicious! They will puff up when frying!
I made 2 batches and saved one single donut for myself for later (they tend to vanish otherwise) and it was still so good about 8 hours after it was made. Yum!
You could ice these with vegan frosting or dip in melted chocolate sauce (combine melted coconut oil with raw cacao and a little water).