VEGAN HOMEMADE DOUGHNUTS

A vegan and yeast free doughnuts for our tea time treat this week.   Found this recipe on Facebook.  It looks easy and quick to make.

These Vegan Homemade Doughnuts use vegan margarine and soy milk without yeast.   If you're not a vegan, you can use butter and fresh milk.

Original recipe calls for deep frying but I opt for baking instead.  Also did not coat them with sugar as we wanted a savory version.

The dough of these  Vegan Homemade Doughnuts are really sticky,  I added a tablespoon of flour to make it easier to shape by forming the dough into a ball, flatten it and make a hole with your floured finger or else roll the dough and use a doughnut cutter.

The doughnuts turned out very tasty despite they don't rise much as compared with  deep fried ones.  I think we need to add another teaspoon of baking powder if it is baked (original uses 1 teaspoon).

VARIATIONS

Liquid can be replaced for fruit juice, you can even add chopped dried fruit.

For savory bread, add tomato juice instead of soy milk,  sun dried tomato may be added to the dough

Brush the dough with olive oil, sprinkle with sea salt  and oregano for foccacia flavor.




VEGAN HOMEMADE DOUGHNUTS
Yield     :   8
Source   :   Proper Tasty

250 g all purpose flour
2 tsp baking powder
2 tablespoon oil
1/2 tsp salt
1/4 cup sugar
50 g margarine
120 ml soy milk

DIRECTIONS

Whisk together flour, baking powder, sugar and salt in a mixing bowl.

Heat margarine, when melted add soy milk and oil in a pan. Stir and remove from heat.

Add milk mixture to the dry ingredients, knead until it forms into a dough.

Divide dough into 8 balls.  Shape each ball into thick circle.  With floured finger, make a hole in the center.  Place doughnuts on a baking sheet.

Preheat oven at 190 C.   Bake until golden for 15-20 minutes.

Brush tops with margarine and dip into caster sugar or leave it plain.

Other breakfast recipes:

Braided Masala Bread

Cornflakes Crisp Bars

Pomegranate Mango Baked Oatmeal

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