Vegan doughnuts with apricot filling

desserts Baking sweet
Total: 2 hr 15 min. | Active: 45 min.
vegan, lactose-free

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!

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 8 pieces

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

How it's done

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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