- 1 tbsp caster sugar
- 1 cup warm water
- 1/2 tbsp dried yeast
- 2 tbsps melted nuttlex
- 3 cups plain flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 cup caster sugar
- Good quality strawberry jam like ‘Aunty Netties’
- 1/2 cup caster sugar, to roll in
- Mix 1 tbsp caster sugar, warm water and yeast together and set aside to until foamy. Then add melted nuttlex.
- Mix flour, salt, baking powder, cinnamon and 1/4 cup caster sugar . Pour in the yeast mixture and bring together to form a soft dough . Cover the bowl and let the dough rise at least an hour.
- Roll out the dough to about 2cm thick. Cut out circles using a champagne glass or other small circle cutter. Place on a floured baking sheet or a non-stick baking mat and cover to prove for an extra 15 minutes .
- Heat a pot of flavourless oil up to high (this should take about 5-10 minutes). Test that the oil is hot by dropping a small pinch of dough into the oil. If bubbles start forming around the dough straight away, it is ready.
- Deep-fry 3 doughnuts at a time until golden. You will need to turn the balls over once each to ensure even browning. Drain on paper towels .
- Roll in the sugar whilst still warm and then fill in with jam using a piping-bag.
One day this week, Ed turns to me and says “can you make vegan jam doughnuts?”. I replied that I had not made them before but I am sure I could find a recipe and try it… Then he says back “we should make some tonight” – key word being “we”, which generally means “you cook, I eat”, (yeah, you better clean too).
So after a quick trip to the shop for the ingredients, before I knew it I was makin’ vegan jam DOUGHNUT HOLES! Yep, sugar-covered, gourmet jam-filled, satisfying doughnuts!
Of course I cannot take the cred for these actual amaze ‘balls’, as I am certainly not that cleaver to come up with perfect recipe ratios for traditional baked goods. I got this recipe from www.lucysfriendlyfoods.wordpress.com. Even though this is not my recipe, I want to show you all the amazing foods you can make that you would traditionally eat non-vegan, but can easily have cruelty-free.
I have slightly adjusted the recipe with ingredients that I used so you know exactly what dairy-free spread or good quality jam to use (which Ed picked out and was super proud of).
These finger-licking treats are not as hard as you would think to make, and require easy to find, basic ingredients. Take these to your next dinner party and everyone will be glad you came.