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Doughnut Holes

50 g dairy-free margarine

120 ml organic soya milk

Vegetable oil (enough so at least half of the dough is covered when in the pan)

250 g plain flour

1½ teaspoons baking powder

½ teaspoon sea salt

1 vanilla pod

50 g caster sugar



Method:

  • Melt the margarine, soya milk and 2 tablespoons of the sunflower oil in a small pan over a medium heat.

  • Meanwhile, combine the flour, baking powder, salt and sugar in a large bowl. Make a well in the middle, then tip in the melted mixture.

  • Gradually bring the mixture together with a fork until it forms a wet, thick dough, then divide and roll into 24 golf-ball sized balls.

  • Heat the remaining sunflower oil in a medium-sized deep pan over a high heat. To test if the oil is hot enough, drop a piece of bread into the pan – if the bread floats to the surface, sizzles and turns golden, it’s about right.

  • Reduce the heat to medium, then use a slotted spoon to carefully lower six dough balls into the hot oil. Cook for 3 to 5 minutes, or until golden, cooked through and they’ve floated to the surface, turning occasionally.

  • Meanwhile, make the vanilla sugar. Halve the vanilla pod lengthways and scrape out the seeds. Bash the seeds and half the sugar in a pestle and mortar, then place into a large bowl with the remaining sugar.

  • Transfer the cooked doughnuts to a double layer of kitchen paper to drain. Allow to cool for a few minutes, roll in the vanilla sugar to coat, then place on a tray.

  • Repeat with the remaining dough balls.

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