For the longest time I thought that vegan doughnuts could just not happen. I thought that the eggs in the traditional recipes were a crucial part of that fluffy, soft yet dense texture. You know, I sort of gave up on doughnuts a few years ago.
Until a week ago, that is. And after a few failed attempts, I have come up with a recipe that works. The doughnuts are exactly what they need to be and I’m already sensing a dangerous addiction happening here…
The doughnut recipe;
• 125 grams of margarine
• 500 grams of spelt or white flour
• 25 grams of raw cane sugar
• 3 deciliters of almond milk
• 1 deciliter of vegan yogurt
• 2 teaspoons of dry yeast
• 2 teaspoons of baking powder
• 1/4 teaspoon of ground nutmeg
• 1/4 teaspoon of ground cardamom
• 1/2 teaspoon of sea salt
The doughnut directions;
• Warm the almond milk to a temperature that feels comfortable when you stick a finger into it. Sprinkle the yeast over it along with the cane sugar. Give it a quick whisk and let it sit for 10 minutes to activate.
• Melt the margarine and whisk it together with the yogurt. Add the baking powder, sea salt, nutmeg and cardamom and give it a stir.
• Combine the yeast mixture with the yogurt mixture. Sift in the flour, mix, and then turn the dough out onto your work surface with a dusting of flour. Knead for about 10 minutes adding more flour as needed.
• Cover the dough with cling film and leave to rise in a warm spot for 1 hour.
• Punch down the dough, knead for 2 minutes and roll out to about 1 centimeter or about half an inch in thickness.
• Using cutters or the rim on a thin glass, cut out rounds of your preferred size. Cut out the middles with a smaller cutter, shot glass, bottle cap or something similar.
• Place the doughnuts and doughnut holes on a floured baking tray, cover with cling film and leave to rise for 1 hour.
• Heat up a pot of flavour neutral oil to about a medium heat (my stove was set to 3 out of 6). Drop a bit of dough into the oil to test if it’s the right temperature. Lots of bubbles should form around the dough, but it shouldn’t smoke and the dough shouldn’t brown in less than 10 seconds.
• Fry the doughnuts one at a time; 20-30 seconds on each side. Place on kitchen paper to get rid of some of the excess oil. Remember to fry those little doughnut holes as well.
• Leave the doughnuts to cool before glazing.
This recipe makes around 12 doughnuts.
Don’t forget to share your #milkingalmonds creations with me on Instagram by using the hashtag. It’s kind of my favourite thing.