I have put the title in capitals because they are so bloody good that ANYONE who is dairy free needs to make these at least once. Trust me. Forget about the calories – these are a public service.
You will need:
- 150ml soy milk
- 75g Pure (or dairy free butter alternative)
- 1/2 tsp vanilla extract
- 2 tsp dried yeast
- 75g caster sugar (plus extra for coating)
- 2 eggs (beaten)
- 425g plain flour (plus extra for dusting)
- 1/2 tsp salt
- 1 litre sunflower oil, for deep frying
- 250g good quality jam.
Let’s Cook it!
- Heat the soy milk and Pure with the vanilla extract in a pan, until everything is melted and combined. Leave to cool until luke warm.
- Whisk in the yeast and a tablespoon of the sugar.
- Leave alone for 10 minutes
- Mix in the eggs
- In a seperate bowl mix together the flour and the salt. Add the remaining sugar and stir.
- Make a small well in the flour mixture and slowly add the milk mixture, combine with a wooden spoon until it forms a dough.
- Knead the dough on a floured surface until it feels soft and malleable.
- Place in a lightly oiled cleaned bowl and leave in a warm place for 2 hours or until its doubled in size.
- On a floured surface knock the air out of the dough and divide into 12 equally sized pieces, form into balls.
- Cover with cling-film and leave in a warm place for 2 hours or until they have doubled in size.
- Heat the oil in a pan deep enough that allows the oil to be about 10cm deep.
- Heat to 180 degrees
- Carefully lower the doughnuts into the hot oil in batches and cook for 1 minute each side.
- When golden brown on all sides remove the doughnuts with a slotted spoon and drain.
- When all the doughnuts are cooked roll in sugar and allow to cool before you fill them with the jam.
- Put the jam in a piping bag and make a hole in each doughnut.
- Fill each hole with jam. ( you will need about a tablespoon of jam for each doughnut)