Dairy Free Doughnuts


for 12 doughnuts

¼ cup vegan margarine (50 g)
½ cup soy milk (120 mL)
2 tablespoons sunflower oil, plus 1 litre (4 cups) extra for frying
2 cups plain flour (250 g)
½ cup caster sugar (100 g)
1 teaspoon baking powder
½ teaspoon salt


Gently melt the butter over a low-medium heat. Add milk and 2 tablespoons of sunflower oil and mix together. Once combined, take off the heat and set aside.
In a separate bowl, combine the flour, half of the sugar, baking powder and salt with a fork. Make a well in the centre.
Pour the butter mixture into the well. Combine gradually until a thick dough forms.
Using your hands, roll dough into little flat balls and with your thumb, press a hole in the centre of each doughnut. (You may need to flour your hands for this part to avoid getting sticky!)
Heat up the litre of oil in a pan. To know when it’s hot enough, fry a little bit of bread in the oil. If it goes brown and floats to the top, in 45-50 seconds the oil will be ready!
Gently lay the doughnuts into the oil using a spatula. Fry for about 3-5 minutes on each side, until golden brown.
Transfer the doughnuts onto some tissue paper to soak up any excess oil. Then roll into a bowl of the remaining sugar.


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