Almost Instant Chocolate Doughnuts

 

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This recipe was inspired by a vegan donut recipe by Jamie Oliver. Some people are really down on Jamie, but I think he’s great – when he came along he was totally unique and makes such accessible and delicious food without fuss. I also applaud the fact that he has recently started producing egg/dairy-free/vegan recipes. There is perhaps a bit of ‘brand Jamie’ overload but it’s hard not to like the guy.

Anyway, his recipe inspired me to whip up a batch of these little cocoa scented doughnuts for a Friday after-school treat. I wouldn’t say they’re a patch on ‘proper’ yeast-risen doughnuts but for an almost instant version they’re a pretty good alternative. It’s really of prime importance that the oil is the right temperature exactly: 375 degrees F or 180 degrees C, or the little fried balls of dough will be either greasy, or bullet-hard with raw centres – really not nice!

Almost Instant Chocolate Doughnuts (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

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makes about 18

  • 50g or 1/4 cup dairy-free spread
  • 120 ml or 3/4 cup dairy-free milk
  • 220g or 1 3/4 cups plain flour
  • 2 tsp baking powder
  • Pinch of salt
  • 50g/1/4 cup caster sugar
  • 2 tsp cocoa powder
  • 1/4 cup granulated sugar

– Combine the dry ingredients
– Melt together the spread and milk
– Pour into the dry and mix to form a soft but fairly dry dough
– Roll into walnut sized balls
– Heat the oil
– Then fry the balls for about 1.5 minutes on each side until good through
– Remove with a slotted spoon and immediately roll in the sugar

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Chocolate-glazed ‘Krispy Kreme’ style vegan Doughnuts

This is nothing more than a naughty, unnecessary indulgence – but hey, why shouldn’t those who avoid dairy, eggs and nuts get to shamelessly indulge from time to time? Or more often than from time to time – see also my jam/jelly-filled ones.

These glazed doughnuts are not far off that ultimate sinful treat, ‘the Krispy Kreme donut’ with a thin, chocolate glaze than hardens on contact, producing a pretty shiny treat. What else can you do but quote Homer Simpson at this point: “Mmmmmm, donuts!”

Chocolate Glazed Doughnuts (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

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makes about 12

  • 1 tbsp caster sugar
  • 1 cup hand-hot water
  • 1/2 tbsp dried yeast
  • 2 tbsps melted dairy-free spread, such as Pure
  • 3 cups plain flour
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 cup caster sugar

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For the chocolate glaze

  • 2 tbsps dairy-free spread
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 2 tbsps oat milk
  • 2 tbsps cocoa powder

– Mix together the 1 tbsp caster sugar, warm water and yeast. Set aside to get foamy.
– Then add the melted dairy-free spread
– Sift together the flour, salt, baking powder and cinnamon
– Stir in the 1/4 cup caster sugar
– Pour in the yeasty water mixture and bring together to form a soft dough
– Cover the bowl and let rise for an hour or two
– Roll out the dough to about 1 inch thick and cut out circles or rings with cutters.
– Place on a floured baking sheet. Cover and leave to prove for an extra 15 minutes
– Bring a pan of flavourless oil up to heat (it’s the right temperature when a piece of bread bubbles on contact)
– Deep fry 2-3 doughnuts at a time until well browned all over
– Drain on paper towels

To make the glaze, melt together the dairy-free spread, sugar and vanilla. Then stir in the oat milk and cocoa powder. Dip in the doughnuts and sprinkle with sprinkles before the glaze sets

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Doughnuts, vegan-style

We seem to have been coming across a lot of ‘out of bounds’ doughnuts recently. Little S went to a lovely forest party where the children got to eat doughnuts dangling off strings (no hands), she definitely felt rather excluded as she couldn’t join in the fun. Then more doughnuts were offered as the ‘most desirable possible’ prizes in a school assembly a few days later. Again, neither of my girls could participate.

As I’ve mentioned before, I am on a mission to enable those with food allergies (starting with my own children) to not miss out on any experience. So I just had to make some home-made doughnuts!

Healthy, they ain’t! But they are authentic, sugary sweet rings and jam -filled doughnuts.

Doughnuts (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

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makes about 12

  • 1 tbsp caster sugar
  • 1 cup hand-hot water
  • 1/2 tbsp dried yeast
  • 2 tbsps melted dairy-free spread, such as Pure
  • 3 cups plain flour
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 cup caster sugar
  • Seedless raspberry jam to fill
  • 1/2 cup caster sugar, to roll in

– Mix together the 1 tbsp caster sugar, warm water and yeast. Set aside to get foamy.
– Then add the melted dairy-free spread
– Sift together the flour, salt, baking powder and cinnamon
– Stir in the 1/4 cup caster sugar
– Pour in the yeasty water mixture and bring together to form a soft dough
– Cover the bowl and let rise for an hour or two
– Roll out the dough to about 1 inch thick and cut out circles or rings with cutters.
– Place on a floured baking sheet. Cover and leave to prove for an extra 15 minutes
– Bring a pan of flavourless oil up to heat (it’s the right temperature when a piece of bread bubbles on contact)
– Deep fry 2-3 doughnuts at a time until well browned all over
– Drain on paper towels
– Roll in the sugar whilst still warm.
– To fill the jam doughnuts – once cool, make a small hole in one side and pipe in some raspberry jam.

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Mini Doughnuts

Did you know that it’s National Doughnut Week in the UK? Neither did I until the other day – I have to say it’s a rather tenuous reason for a National Week! Anyway, I thought I’d make some dairy and egg free doughnuts for the girls to try. This recipe is inspired by the truly fabulous blog Vegan Yum Yum but I changed it a bit as I don’t really like using egg replacer – surely a substitute is superior to a replacer? I also don’t own a doughnut pan, so sadly they don’t look as cute without a little hole in the centre, but a mini-muffin pan worked well (be sure to thoroughly oil it). These are also baked rather than fried so maybe have a semblance of being healthy?!

Mini Baked Doughnuts (dairy-free, egg-free, nut-free, peanut-free, sesame-free, soya-free, vegetarian and vegan)

makes 24

  • 1 1/2 cups plain flour
  • 1/2 cup granulated sugar
  • 1 1/2 tsps baking powder
  • 1/4 tsp salt
  • small pinch of cinnamon
  • 1/2 cup oat milk
  • 1 tsp lemon juice
  • 1/2 tsp vanilla extract
  • 60g dairy-free spread, such as Pure
  • 1 tbsp flax seeds mixed with 2 tbsps warm water

– Preheat the oven to 180 degrees Centigrade/Gas Mark 4

– Thoroughly oil a mini-muffin or mini-doughnut pan

– In a small saucepan place the oat milk, lemon juice, vanilla and dairy-free spread. Melt together over a low heat. Then whisk in the flax seed/water mix

– Sift the flour, baking powder and salt into a large bowl.

– Stir in the sugar and cinnamon

– Stir the wet ingredients into the dry to form a soft, wet and sticky dough

-2/3rds fill the muffin/doughnut pan

– Bake for 12 minutes until cooked through, but not brown

– Remove from pan immediately if coating in caster sugar (they need to still be warm for the sugar to stick, just roll in a bowl of caster sugar), or leave to cool if using a glaze.

– Icing: 1/2 cup sifted icing sugar mixed with 1 tbsp oat milk and a drop of pink food colouring. Dip the doughnuts in the icing to half cover and then cover with sprinkles!

– Eat on the day they’re made.