Being vegan, there aren’t many junk foods that you can buy on the go – the main one that we realised very soon after becoming vegan was the humble donut. Now it is probably better for your health in the long run that these aren’t easily accessible, but when you are in need of a treat, they taste all the more sweeter!
- 50 g dairy-free margarine
- 120 ml almond milk
- Sunflower oil (
- 250 g plain flour
- 1½ teaspoons baking powder
- ½ teaspoon sea salt
- 50 g golden caster sugar
FOR THE COATING
- 1 teaspoon cinnamon
- 50 g caster sugar
- 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.
- Donut production line:
- 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, 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.
- Roll your cooked donut balls in the cinnamon sugar mix: