Vegan Raspberry Doughnuts

by Slowood Official

Ingredients (serve 12)

  • 215g almond milk
  • 4 cups (520g) bakers flour or bread flour
  • 1/2 cup (90g) sugar
  • 2 1/4 tsp (7g) active dry yeast
  • 3/4 tsp 4g salt
  • 3/4 cup (110g) apple purée 
  • 110g vegan butter*     
  • Cinnamon sugar, for rolling
  • 2 litres cottonseed oil, for frying
  • Raspberry jam, for filling

*Prepare vegan butter the night before by combining 55g Almo Crème and 55g coconut oil in a food processor and refrigerating overnight to set.

How to make

  1. In a bowl for an electric mixer, combine the flour, yeast, sugar, salt, apple purée and Almo Milk. Mix a low speed for 5 minutes, or until the dough starts coming away from the sides. Check the dough’s consistency. It should be a little slightly sticky to touch. If it’s too dry, add more milk.
  2. Scrape the bowl and mix on medium speed for another 5 minutes. Gradually add vegan butter, about 30 grams at a time. Mix on high speed for another 7-8 minutes until the dough is smooth, glossy and very stretchy.
  3. Transfer to a bowl and cover with a damp tea towel for 30 minutes. Once the dough has doubled in size, transfer to a lightly floured bench and knead for 2 minutes. Place back into the covered bowl and prove (rest) for another 30 minutes, preferably in a warm place at around 24-25°C. Meanwhile, line a tray with lightly greased baking paper.  
  4. After 30 minutes, pre-shape the dough into 50-gram balls and rest on the bench, covered for 20 minutes. Shape once again, before placing the doughnuts on the greased baking paper. Cover and prove for at least 45 minutes, or until the doughnuts are considerably larger and wobble when you shake the tray. This may take longer in cooler climates and quicker in warmer climates—though generally, no longer than 1½ hours.
  5. When the dough is close to ready, fill a deep pan with oil and heat to 180°C. Once the oil has heated, very gently with your fingers, peel the dough off the paper and carefully place into the hot oil. Fry for about 70-80 seconds each side.
  6. Remove from the oil with a slotted spoon and drain on kitchen paper. Do this in batches of 2-3, depending on the size of your pan. As you go, check the oil temperature hasn’t changed.  
  7. Once cool, roll the doughnuts in cinnamon sugar and fill with jam, custard, or lemon curd using a piping bag. You’ll want to fill each doughnut until nicely plump, roughly 30-40 grams, depending on the type of filling.
  8. Enjoy immediately. Or if you have the restraint, store in an airtight container for later. They will remain fresh for 3-4 days in the fridge and up to 3 months in the freezer.