Vegan Doughnuts

  • Preparation Time130 mins
  • Cooking Time20 mins
  • DifficultyEasy
40g vegetable margarine
170ml soya milk
1/2 tsp salt
40g caster sugar
1 tbsp vanilla extract
340g flour
1 packet of yeast

Melt the first 5 ingredients in a pan while stirring to combine. Set aside to cool to room temperature.

Once the mixture has cooled, add the flour and yeast.

Knead into a dough for five minutes in a very large bowl and then let it stand for 1 1/2 hours in a warm place.

Roll the dough out on a lightly-floured surface and cut the doughnuts into your desired shapes (we like making ring doughnuts using a round cookie cutter and making the central hole using a smaller cookie cutter).

Let your dough shapes rest for another 1/2 hour and then pop them into a deep-fat fryer (approximately 167°C). Brown on each side and once cooked through put them onto a cooling rack to let some of the oil drain away.

While still warm, dip/mix them with a glaze of your choice.

For the Vanilla Sugar Glaze:

Mix 200g icing sugar with a few drops of vanilla and about 50ml of soya milk. Use to glaze doughnuts.

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