Ingredients
for 12 doughnuts
- 50 g (¼ cup) vegan margarine
- 120 mL (½ cup) soy milk
- 2 tablespoons sunflower oil, plus 1 litre (4 cups) extra for frying
- 250 g (2 cups) plain flour
- 100 g (½ cup) caster sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
Preparation
- 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.
- Enjoy!
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