Try scattering the the doughnut balls with a confetti of blueberry or other fruit powder and finely grated lemon rind, and even chopped nuts
4 teaspoons (14g) dry yeast
1/3 cup (125ml) warm water
¾ (180ml) unsweetened
Almond vegan milk
80g(2 ½ ounces) vegan
Margarine spread, melted
1/3 cup (75g) castor (superfine) sugar
1 teaspoon sea salt
3 cups (450g) plain (all purpose)
Flour gluten free (optional)
Olive oil, for deep frying
1 ½ cups (240g) icing sugar
½ (75g) blueberries
2 teaspoons lemon juice
2 teaspoons vanilla extract
1.Combine yeast and the warm water in a small bowl, stands for 5 minutes until frothy.
2.Combine yeast mixture, almond milk, spread, sugar and salt in large bowl of an electric mixer fitted with a dough hook. Add flour, beat until a smooth dough forms. Place dough in a large oiled bowl; cover with plastic wrap. Stand in a warm place for 1 hour or until doubled in size.
3.Line a large oven tray with baking paper. Using a lightly floured knife, cut into 32 pieces. Roll each piece into a balls on tray, 2cm (3/4-inch) apart. Cover with oiled plastic wrap.
Stand in a warm place for 30 minutes or until dough has risen and is light.
4.fill a medium saucepan one-third full with oil; heat over medium heat to 180°C/350°F (or until a cube of bread turns golden in 15 seconds.) Deep-fry doughnuts, in batches, for 3 minutes or until golden and cooked through. Drain on paper towel.
5.Make blueberry glaze. Pour over doughnuts. Serve doughnuts warm or stand until cooled.
One thought on “Doughnut balls with blueberry glaze”
Great post 🙂
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