Vegan doughnuts (Happy Easter! 🍫🐇✝️)

Happy Easter!!

A perfect Easter treat can be freshly made doughnuts? They’re not even as taxing to make as I first thought, either! This recipe is so delicious: the doughnuts themselves aren’t that sweet and the glaze is the perfect accompaniment (and was very chocolatey, too!). I would definitely recommend and make again! Delicious ?

Fried dough balls are also very tasty, too!

The dough also freezes perfectly. To thaw it, just put it in the fridge overnight. We had the second batch I made with clotted cream and jam ?

I’m very thankful that this Easter we’ve had lovely weather. Spring is definitely my favourite season, as the days grow longer and the weather is milder. And I’ve struggled with doing any type of training with both the frequency and intensity that I have been accustomed to doing… and this Easter weekend (4 days) I’ve been out on runs in parts of the country that I’ve never visited before (despite being local to them!), and managed to cover a total of 24.52 km! Today I ran 10.67 km, which I believe is the most I’ve run in a session since the 2014 half marathon ☺️ And it felt so good getting out in the great outdoors!

And the newest addition to the household is settling in very nicely ??? how can cats sleep in such positions?!

Hope you enjoy making and eating these as much as I did ?

Vegan doughnuts
Adapted from: Christina’s Cucina and It Doesn’t Taste Like Chicken.

Ingredients for doughnuts
• 6 tbsp aquafaba
• 2 tsp ground flaxseed

• 6 tbsp warm water
• 1x sachet of fast-active yeast

• 455 g plain flour
• 60 g granulated sugar
• 1 tsp salt

• 57 g melted coconut oil
• 150 ml soya milk (room temperature)

• Oil for frying (I used sunflower)

Ingredients for chocolate glaze
• 1 cup icing sugar
• 3 tbsps cocoa powder
• 4 tbsp soya milk
• 1 tsp vanilla

Preparation
Prepping the dough:
1. Put the aquafaba with the flax seeds and let sit.
2. Put the lukewarm water (no hotter than 40°C) in a cup, with a pinch of sugar, and swish the yeast in.
3. Put the dry ingredients (flour, sugar, and salt).
4. Make a well in the centre of the dry ingredients and add in the yeast mixture, ‘milk,’ aquafaba/flaxseed mixture, and coconut oil. Mix well with a spoon.
5. Then use your hands to knead in the bowl for 10 minutes. Cover and set aside until doubled in size (I left the bowl, uncovered, in the second oven with the first oven turned on, for an hour).

Prepping the doughnuts for frying and frying:
1. Put the oil in a dish/pan and start heating up (I used about 500 ml sunflower oil, but will vary depending on the size of the pan).
2. Knead the dough on a surface (I didn’t need to flour the surface but you may). Divide the dough in half.
3. Roll half the dough to about ½” thickness.
4. Cut with a sharp circular cutter, and cut the centre out as well; I used a plastic cutter about 8.5 cm in diameter for the outer, and for the inner circle I used the lid of a toothpick holder which was about an inch in diameter.
5. Put each piece on a baking tray lined with non-stick paper. I made 26 in total and a small amount left over that I made into a ball. 9 doughnuts (in dough form, i.e. pre-fried) were frozen.

Frying the doughnuts:
1. The oil should now be heated so that it bubbles when a bit of doughnut has been put in but doesn’t turn brown immediately (or it’s too high). The hob in mum’s kitchen was on 10.
2. Lower the doughnuts into the oil, turn over when golden brown on the underside with a slotted spatula. When done on the other side, cool on a plate lined with kitchen paper.

Making the glaze:
1. Put the icing sugar and cocoa powder in a bowl and mix. Add in the vanilla and 2 tbsp soya milk; slowly add in some more soya milk to get the correct consistency (just off of sticky – I ended up using 4 tbsps in total).
2. Dip the doughnuts into the bowl of glaze, sprinkle with decorations (I used freeze-dried raspberries), and enjoy as fresh as possible! ?

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