Vegan Donuts Recipe

So, it's pretty obvious by my lack of posts that I disappeared from the face of the Earth for the last month. Yep, that's exactly what happened. Anyway, I'm back and I've brought donuts with me, so all of my 1 followers (hi mum) can calm down.

This recipe is an edited version from Mrs Cupcake's The Naughties Vegan Cakes in Town, a recipe book filled with sweets and treats that are completely indulgent and delicious. I've made quite a lot from this cookbook and I'm very pleased with all of the recipes.

My version calls for the juice from a jar of morello cherries rather than vanilla extract. Sometimes you've got to improvise when you don't have all the ingredients. This particular mistake created something beautiful so I had to share it with you.

*Side note. Don't start making these when you're about to go to bed. They take a long time.

So, let's get onto the donuts...

(Makes 8 Donuts & Donut Holes)

Ingredients:

• 3 tbsp vegan butter
• 170ml almond milk
• 1/2 tsp salt
• 3 tbsp caster sugar
• 1 tbsp morello cherry juice
• 340g plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 2 1/2 tsp dried active yeast
• 100g rapeseed oil (for frying)

For the glaze:

• 120g icing sugar
• 2 tbsp almond milk
• 1 tbsp morello cherry juice

1. Melt the butter in a pan over a low heat. Add the milk, salt, sugar and morello cherry juice but do not boil. Remove from the heat and set aside to cool.
2. In a large bowl, mix together the yeast, flour, baking powder, bicarbonate of soda and mix until combined. Add in the butter mixture and kneed for 10 minutes.
3. Leave in a bowl covered with cling film for 1 hour.
4. Roll the dough out until it is 2cm thick. With a large glass, cut into shapes. With a smaller shot glass, cut out a hole in the middle of the circles. Leave to rise for another hour.
5. Meanwhile, in a separate bowl, whisk together the ingredients for the glaze.
6. Heat the oil in a pan on a medium-low heat. Drop in the donuts and donut holes and cook for about 30 seconds on each side or until they are golden.
7. While still warm, coat with the glaze and serve.