Vegan doughnuts with apricot filling

Vegan doughnuts with apricot filling

Total: 2 hr 15 Min. | Active: 45 Min.
vegan, lactose-free
Nutritional value / piece: 434 kcal
, Fat: 17 g
, Carbohydrate: 62 g
, Protein: 8 g

Everyone knows that eating doughnuts respectably can be something of a challenge. Making them vegan, on the other hand, is a whole lot easier! This simple recipe requires just a handful of ingredients and the doughnuts taste as good as any you'll find in a bakery!

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

450 g white flour
½ tsp salt
50 g sugar
½ cube yeast (approx. 20 g), crumbled
2 ½ dl soya drink or other vegan milk
40 g margarine

To deep-fry

oil, for deep-frying

To fill

200 g apricot jam
icing sugar, to dust
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How it's done

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Dough

Mix the flour, salt, sugar and yeast in a bowl. Add the soya milk and margarine, knead to form a soft, smooth dough. Cover the dough and leave to rise for approx. 1 hr. until doubled in size.

To shape the doughnuts

On a lightly floured work surface, roll out the dough to approx. 2 cm thick, cut out circles (approx. 6 cm in diameter) using a glass or cutter. Transfer to a baking tray lined with baking paper, cover and leave to rise for approx. 30 mins.

To deep-fry

Fill a pot to 1/3 with oil and heat it to approx. 160°C. Flatten the dough balls before deep-frying. Using a slotted spoon, lower the dough balls into the pan in batches (bottom side up). Deep-fry the doughnuts for approx. 2 mins. on each side. Remove and drain on paper towels.

To fill

Insert a straw two-thirds of the way into the doughnuts, work the straw backwards and forwards a few times until the hole is approx. 5 mm wide. Transfer the jam to a piping bag with a smooth nozzle (approx. 5 mm in diameter) and pipe into the doughnuts. Dust the doughnuts with icing sugar.

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