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Mini vegan doughnuts
Mini vegan doughnuts
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Total Time:
50 minutes
Delicious hot and sweet doughnuts - a beloved treat for all.
Ingredients:
  • 50 g dairy-free margarine
  • 120 ml organic soya milk
  • 1.5 litres sunflower oil
  • 250 g plain flour
  • 1½ teaspoons baking powder
  • ½ teaspoon sea salt
  • 50 g golden caster sugar
  • 200 g ripe raspberries
  • 1 heaped tablespoon icing sugar
  • ½ orange
  • 1 vanilla pod
  • 50 g caster sugar
Instructions:
  • In a small pan over medium heat, melt the margarine, soya milk, and 2 tablespoons of sunflower oil. Meanwhile, in a large bowl, combine flour, baking powder, salt, and sugar. Create a well in the center, then pour in the melted mixture. Using a fork, bring everything together into a wet, thick dough. Divide and shape into 24 golf-ball sized balls. In a medium-sized deep pan, heat the remaining sunflower oil over high heat. To check if the oil is ready, drop in a piece of bread – if it sizzles, turns golden, and floats to the surface, it's good to go. Lower 6 dough balls into the oil using a slotted spoon. Cook for 3 to 5 minutes, until golden and cooked through, turning occasionally. For the vanilla sugar, split the vanilla pod, scrape out the seeds, and mix with half the sugar in a mortar. Combine this mixture with the remaining sugar in a bowl. Once cooked, drain the doughnuts on kitchen paper, then coat them in the vanilla sugar. For the raspberry dip, mash raspberries, icing sugar, and orange juice in a bowl. Serve the mini doughnuts with the raspberry dip on the side and enjoy!

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