A classic sweet treat that's totally irresistible, these delicious doughnuts are free from dairy, eggs and nuts, so almost everyone can enjoy them
- Serves: 10 persons
- 150ml oat milk
- 4tbsp vegan plant-based baking block
- 1tsp vanilla extract
- 7g sachet fast-action dried yeast
- 50g caster sugar, plus 3 tbsp
- 225g strong white bread flour, plus extra for dusting
- ½tsp fine sea salt
- 1litre vegetable oil, for deep-frying, plus extra for the bowl
Step 1Warm the oat milk, plant block and vanilla together in a small pan until the plant block has melted down, but the mixture is not too hot. Stir the yeast, the 3 tbsp of sugar, the flour and salt together in a large bowl. Make a well in the middle and pour in the warm oat milk mixture. Combine using a wooden spoon, then tip out onto a lightly floured surface and knead for 10 mins until smooth and elastic. Transfer to a clean, lightly oiled bowl, cover and leave to prove for 1-2 hrs until doubled in size.
Step 2Tip the proved dough out onto a work surface to knock it back (this removes some of the air that has built up). Divide into 10 equal pieces and roll into smooth balls between your palms. Arrange on a baking tray lined with baking parchment, leaving plenty of space between them, then cover and leave to prove for another 30 mins-1 hr until doubled in size again.
Step 3Fill a large saucepan no more than two-thirds full with oil and heat to 180C, or until a cube of bread dropped in browns within 30 seconds. Use a small 1cm round stamp-style cutter to remove the middle of each dough ball (reserve these for frying at the end). Meanwhile, put the remaining 50g sugar in a shallow bowl.
Step 4Fry the ring doughnuts in batches for 30 seconds on each side until cooked through and golden. Transfer to a plate lined with kitchen paper to drain slightly, then toss in the sugar to coat. Repeat with the reserved doughnut middles, then serve all the doughnuts warm.