Perfect Vegan Doughnuts

While in the UK Shrove Tuesday is time for pancakes, in Hungary we make doughnuts. It’s deep fried and made with yeast but extremely airy and light pastry. Traditionally people used up the eggs and other ingredients before the Lent started. However as a vegan these restrictions are not relevant for us and vegan doughnuts don’t contain eggs, butter and milk so we can enjoy them during the fasting days too.

At home we spoon some jam or marmalade on the top of the doughnuts. I’m lucky enough that my mother is an excellent cook and bless her for her homemade jams. I think this cooking passion is a heritage from her. Though my doughnuts are less pretty than hers but they taste the same. I have learnt the recipe from her but she has couple of decades advantage in kitchen skills. Initially I will get there.

The secret ingredient in this recipe is the rum. The taste you can hardly feel but the doughnuts will be less oily which is awesome because we can eat more.

How do you fancy your doughnut?

Perfect Vegan Doughnuts

Hajnal While in the UK Shrove Tuesday is time for pancakes, in Hungary we make doughnuts. It’s deep fried and made with yeast but extremely airy and light pastry. Traditionally people… Desserts Perfect Vegan Doughnuts European Print This

Serves: 20 doughnuts Prep Time: 1 Hour Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

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Ingredients

• 500g flour
• 2 tbsp margarine
• pinch of salt
• 300ml  non-dairy milk
• 1 sachet dry yeast (7g)
• 1 tbsp sugar
• 50ml rum
• oil to fry

Instructions

1. Add  flour, salt, yeast and sugar to a mixing bowl.
2. Start kneading and little by little add the lukewarm non-dairy milk. When it start to form a ball incorporate the soft margarine and the rum.
3. Knead for 5 minutes.
4. Cover the bowl with a kitchen towel and  leave the dough in a warm corner of the kitchen until it has doubled in size.
5. On a flour dusted surface roll out the dough 2 cm thin and with a pastry cutter or a glass cut out the doughnuts. Let them prove for few minutes.
6. Pour oil half way into a deep heavy pot and heat it on medium heat.
7. Make a whole with your fingers in the middle of the doughnuts and place them carefully in the hot oil.  Fry 2-3  per batch. Cover the pot for a minute and turn them to fry the other side  too until golden brown.
8. Remove the doughnuts from the oil and  place them on a kitchen paper. 
9. Sprinkle with icing sugar and serve with some jam.

Notes

*Do not overheat the oil because it will be fried to quick on the outside but the dough inside will remain raw. *The rum in the dough prevents the dough from soaking up the oil.