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Vegan Jam Doughnuts

Guest Chef Recipe

Vegan Jam Doughnuts
Courtesy of Demuths Cookery School
2 spoon difficulty rating

Serves: 8

Vegan Jam Doughnuts

For the ultimate vegan sweet treat, try our recipe for vegan doughnuts filled with raspberry jam (or any jam you'd like really, but raspberry is our favourite!). These doughnuts are guaranteed to please a crowd and go down a treat with a cup of tea or coffee. A great option to bring to a party or the office, where you will most certainly be the hero of everyone's coffee break.

Ingredients: 

Makes: 400g (8 donuts)

Ingredients:

  • 150g white bread flour
  • 150g white spelt flour
  • 1/2 tbsp dried active yeast
  • 45g caster sugar
  • 1/4 tsp salt
  • 50ml water
  • 60ml warm almond milk
  • 60ml apple sauce
  • 30ml sunflower oil
  • Oil for frying
  • White caster sugar for dipping
  • Raspberry jam for piping

Method: 

  1. In a measuring jug combine the water, warm almond milk, yeast and sugar, mix well and leave in a warm place for about 10 minutes for the yeast to start to bubble. Pour the flours and salt into a large bowl and make a well in the centre. Pour in the milk and yeast, the apple sauce and oil. Using one finger, stir in the liquid until the dough is coming together, then use both hands and start to knead.
  2. Turn out the dough onto a lightly floured flat surface and knead, using your fingers to stretch the dough up and then gently fold back. It will be sticky to begin with so don’t be tempted to add too much flour, use a bread plastic scraper if the dough sticks to the work surface. Knead until smooth and elastic, usually about 10 minutes.
  3. Place in an oiled bowl and cover with oiled cling film. Leave in the fridge to prove and double in size for 8 hours (overnight).
  4. Alternatively, use the dough the same day, leave to rise in a warm place for 1 – 1 ½ hours, until doubled in size. Knock back the dough and leave it in the fridge to chill down for 1 hour.
  5. Divide the dough into 16, 50g weight pieces. Shape into smooth even rounds. Lay onto oiled parchment and leave to prove for 30 minutes until doubled in size. Make sure you cover them on top with oiled cling film to stop them drying out.
  6. Deep fry at 190C for 5 minutes until pale golden. Remove from the fryer and drain well, dip into fine caster sugar and leave to cool on a wire wrack.
  7. When cool fill with the raspberry jam.

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