Mini Berliner style Doughnuts

IMG_5788 Friday after school always calls for a proper sweet treat. A ‘well done the week’s over and welcome to the weekend’ kind of treat. Doughnuts must be the ultimate naughty treat – deep-fried, sugar-coated, jam-filled bites of pure naughtiness, and so totally perfect for welcoming in the weekend! These mini Berliners are filled with blackcurrant jam whereas more traditionally it would be raspberry.

The yeast risen dough is light and fluffy with a crisp outer and I was informed that they are doughnut perfection! Who needs eggs and dairy when the results without are as good as this. Sadly, I didn’t quite achieve the white ring around the diameter of the doughnut for true Berliner style – any advice on how to achieve would be gratefully received. Warning: don’t eat too many at once, although you may find it hard to stop!IMG_5785 Mini Berliner Style Doughnuts (dairy-free, egg-fre, nut-free, soya-free, sesame-free, vegetarian and vegan) IMG_5782 makes about 20

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

– Sift together the flour, salt, baking powder, yeast and cinnamon (if using)

– Stir in the 1/3 cup caster sugar

– Pour in the water and melted spread and bring together to form a soft dough. Knead well. Cover the bowl and let rise for an hour or two

– Roll out the dough to about 1 inch thick and cut out circles and place on a floured baking sheet. Cover and leave to prove for an extra 15 minutes

– Bring 5cm/2 inches of flavourless oil up to temperature (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 then 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 smooth blackcurrant jam. IMG_5781

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.