Vegan Doughnuts



  • 40g vegetable Tip: Use Stork with Butter Try using Stork with Butter for perfect cakes which are light and fluffy with a buttery taste and rich creamy icing. I know this Visit Stork margarine
  • 170ml soya milk
  • 1/2 tsp salt
  • 40g caster sugar
  • 1 tbsp vanilla extract
  • 340g flour
  • 1 packet of yeast

Use imperial measurements


How to make Vegan Doughnuts

Melt the first 5 ingredients in a pan while stirring to combine. Set aside to cool to room temperature.

Once the mixture has cooled, add the flour and yeast.

Technique: Kneading A way to mix and work dough to form a smooth, elastic ball, ready to shape and cook. I know this Teach me, please Knead into a dough for five minutes in a very large bowl and then let it stand for 1 1/2 hours in a warm place.

Roll the dough out on a lightly-floured surface and cut the doughnuts into your desired shapes (we like making ring doughnuts using a round cookie cutter and making the central hole using a smaller cookie cutter).

Let your dough shapes rest for another 1/2 hour and then pop them into a deep-fat fryer (approximately 167°C). Brown on each side and once cooked through put them onto a cooling rack to let some of the oil drain away.

While still warm, dip/mix them with a glaze of your choice.

For the Vanilla Sugar Glaze:

Mix 200g Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar with a few drops of vanilla and about 50ml of soya milk. Use to glaze doughnuts.