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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!
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
How it's done
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.
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.
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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