Hot, crisp and sweet, these doughnuts are a fantastic naughty snack that everyone will love.
Recipe by Jamie Oliver, who website has over 50 vegan recipes to choose from, enjoy!
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24 mini doughnuts
50 minutes total time
50 g dairy-free margarine
120 ml organic soya milk
1.5 litres sunflower oil
250 g plain flour
1½ teaspoons baking powder
½ teaspoon sea salt
50 g golden caster sugar
200 g ripe raspberries
1 heaped tablespoon icing sugar
1 vanilla pod (for the vanilla sugar)
50 g caster sugar (for the vanilla 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.
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.
Meanwhile, make the raspberry dip. Place the raspberries, icing sugar and a squeeze of orange juice into a bowl, then crush well with the back of a fork. Serve the mini doughnuts with the raspberry dip, then tuck in!