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Vegan Donuts

Vegan Donuts With Raspberry Amaretto Filling

Brought to you by: Ocado
    8 serving

Prep time:

Cook time:

Serves: 8

“Donuts. Is there anything they can’t do?” as Homer Simpson once asked. “Not much,” we might answer. Sadly however, many donuts are not vegan. These entirely vegan donuts are the answer – they’re made using a plant-based dough. The filling is a cut above the average, too, because they’re filled with a homemade raspberry amaretto jam. (This means these doughnuts are not suited for children.) They are the perfect treat to make for family and friends or on your next picnic. Making the doughnuts at home also means you can eat them warm, which even Homer would consider a real treat. Looking for more vegan recipes? Look no further.
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Ingredients

  • 70g unsalted vegan butter, plus more for the bowl
  • 170ml oat milk
  • 30g caster sugar, plus more for dusting
  • 300g strong white bread flour, plus more for dusting
  • ½ tsp baking powder
  • 8g active dry yeast
  • 500g raspberries, roughly chopped
  • 500g jam sugar
  • 50ml Disaronno Amaretto
  • 50g icing sugar, for dusting

Method

Step 1

In a saucepan add the vegan butter, oat milk and sugar and mix together over a low heat until the butter has melted and the sugar has dissolved, then leave to cool for 15 mins.

Step 2

In a large bowl, combine the flour, baking powder and yeast, plus some salt to season, then add the melted butter mixture and combine to form a rough dough.

Step 3

Add the dough to a floured surface and knead for 10 mins until you have an elastic consistency.

Step 4

Transfer the dough to a greased bowl and cover with cling film or a moist tea towel and leave to prove in a warm place for an hour or until the dough has doubled in size.

Step 5

After proving, transfer the dough onto a floured surface and roll out to a thickness of 1½ cm. Cut out xx doughnuts using a round biscuit cutter and transfer to a baking paper lined tray. Cover and leave to prove for 45 mins.

Step 6

While the donuts are proving, begin making the raspberry amaretto jam. In a saucepan, add the raspberries and 50ml of water, cover and cook them on a low heat for 30 mins until they have become soft and the liquid has reduced.

Step 7

Add the jam sugar, mix and continue to cook over the low heat until the sugar has dissolved. Make sure there are no sugar crystals left and that the mixture has a smooth consistency.

Step 8

Raise the heat and bring to a boil for 5 mins, stirring occasionally. The mixture should become slightly foamy. Add 50ml of amaretto and mix well, Leave to cool in the pan.

Step 9

In a large, deep saucepan, add enough vegetable oil to come no more than ⅔ up the sides of the pan and bring the temperature up to 180°C. If you don’t have a digital thermometer, drop a cube of bread into the oil and it should turn golden after 30 seconds. Carefully add the donuts one at a time and fry on each side for two mins until golden brown, then remove using a spider sieve or slotted spoon and transfer onto kitchen towel to soak up any excess oil.

Step 10

Using a chop-stick or any similar kitchen item, poke a single hole into each of the donuts to just over half way into the donut.

Step 11

Fill a piping bag (with a small nozzle) with the raspberry Amaretto jam, then push the nozzle into the hole of the donut and fill. Each donus should have about 1 tbsp of jam.

Step 12

Dust with icing sugar, and enjoy.

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