Recipe by Mariza Ebersohn

by Tia


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


  1. In a large bowl, whisk together the flour, yeast, and salt.
  2. Add the dairy-free milk and the liquid sweetener.
  3. Mix with a spatula until fully combined and smooth, add more flour if sticky.
  4. Once a ball of dough is formed, grease the same bowl it was mixed in and place the dough ball back into the bowl.
  5. Cover with a towel or plastic wrap and let it rise until it doubles in size.
  6. 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.
  7. Place the donuts on a baking sheet and cover. Let them rise again for 30 minutes.
  8. 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.
  9. Remove the donuts from the hot oil and place them on paper towel to drain the excess oil.
  10. 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.

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