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Ingredients
For the dough
- 3½ to 4 cups white bread flour
- 1 package instant yeast (11g packet)
- 1 teaspoon salt
- 1½ cups dairy-free milk oat or coconut milk
- ¼ cup golden syrup of another liquid sweetener of choice
For the frosting
- 150g softened vegan butter or margarine
- 50g vegan cream cheese
- 1 tablespoon tahini
- 2 tablespoons smooth peanut butter
- 1½ to 2 cups icing sugar
- 1 tablespoon beet or berry powder
- 1 teaspoon vanilla extract
- pinch of salt
- sliced strawberries
Method
- In a large bowl, whisk together the flour, yeast, and salt.
- Add the dairy-free milk and the liquid sweetener.
- Mix with a spatula until fully combined and smooth, add more flour if sticky.
- Once a ball of dough is formed, grease the same bowl it was mixed in and place the dough ball back into the bowl.
- Cover with a towel or plastic wrap and let it rise until it doubles in size.
- On a lightly floured surface, roll out dough to about 2-3cm thick. Using a round cookie cutter of about 3cm in diameter, fold and roll out until all the dough is used up.
- Place the donuts on a baking sheet and cover. Let them rise again for 30 minutes.
- Heat the oil; test by dropping a piece of dough into the oil. When it rises it is hot enough. Fry each donut for about 30-45 seconds or until golden brown on each side.
- Remove the donuts from the hot oil and place them on paper towel to drain the excess oil.
- Roll the donuts in some castor sugar.
For the frosting
- Whilst the donuts are busy frying, mix the frosting ingredients.
- In a bowl, smooth together the softened butter, tahini, peanut butter, and powdered sugar.
- Once mixed well, add the beet powder and salt.
- Use a piping bag and a small piping tip to fill the inside of the doughnut.
- Decorate with fresh strawberries.
- Serve immediately or let the donuts cool to room temperature and store in an airtight container for up to two days.