Donuts
Vegan fried donuts, coated with sugar or melted chocolate
SNACKSDESSERTS
Total
35min
Prep
15min
Cook
20min
Servings:donuts
- 100 grVegan butter
- 250 mlSoy milk
- 4 tbspVegetable oil
- 500 grCake flour
- 100 grWhite sugar
- 2 tspBaking powder
- 1 tspSalt
- 0.50 LSunflower oil for frying
- 200 grVegan dark chocolate bar (optional)
- Plant-based milk as needed (optional)
- White sugar for dusting (optional)
Donuts
Vegan fried donuts, coated with sugar or melted chocolate
SNACKSDESSERTS
Total
35min
Prep
15min
Cook
20min
Servings:donuts
INGREDIENTS
- 100 grVegan butter
- 250 mlSoy milk
- 4 tbspVegetable oil
- 500 grCake flour
- 100 grWhite sugar
- 2 tspBaking powder
- 1 tspSalt
- 0.50 LSunflower oil for frying
- 200 grVegan dark chocolate bar (optional)
- Plant-based milk as needed (optional)
- White sugar for dusting (optional)
INSTRUCTIONS
- 1Melt the butter in a small saucepan, add the soy milk and vegetable oil. Stir and heat briefly. Remove from the heat.
- 2In a bowl, combine the flour, sugar, baking powder and salt. Mix well.
- 3Make a well in the centre and add the liquid mixture. Mix with your hands until a smooth, uniform dough forms.
- 4Divide the dough into small balls.
- 5Flatten slightly and make a hole in the centre to shape each donut.
- 6Place the shaped donuts on a tray and cover with a cloth. Leave to rest for a few hours until they have puffed up.
- 7Pour the sunflower oil into a frying pan and heat until very hot.
- 8Fry the donuts until golden, then flip and fry the other side until equally golden. Remove and place on a plate lined with kitchen paper.
- 9For a simple coating, dip the donuts in a plate of sugar while still hot.
- 10For a chocolate coating, melt the chocolate in a bain-marie and, if needed, add a splash of plant-based milk to adjust the consistency. Dip the donuts halfway into the chocolate. Leave to set before serving.
NOTES
- If you prefer a crunchy chocolate coating, refrigerate the donuts after dipping so the coating sets more quickly.
- Baking powder (like 'Royal') won't give as much lift. Try substituting with 7g of dry instant yeast or 20g fresh yeast dissolved in warm soy milk before mixing.
- Knead the dough for about 10 minutes to develop the gluten, which will make the donuts softer.
- The oil should be between 170–180°C. If it's too hot, the donuts will brown quickly on the outside but remain raw and doughy on the inside.