Simon
Jul 12th, 2009, 10:15 PM
These probably don't come into the healthy category but they are pretty damn nice and well worth it for a bit of a treat.
http://i115.photobucket.com/albums/n309/grogan197/stuff/doughnut.jpg
You could use the recipe for the doughnuts and do other things with them too like fill them with jam. Lots of fun to play with! :)
Make about 10 - 14 doughnuts
Half the recipe if you want less
Doughnuts
2 Cups Strong White Flour (plain flour will do but not quite as good)
1/3 Cup Vegan Margarine
2/3 Cup Soya Milk (luke warm)
1 1/2 tsp Yeast
1 tbs Caster Sugar
Pinch of Salt
Custard
I used Birds Custard powder made up to the recipe on the reverse of the pack using soya milk. If you can't get a vegan custard powder then it can be made using cornflour as a substitute. Not sure on the exact quantities but you can find a few recipes on google.
1 pint of custard should be enough for the doughnuts
Chocolate glaze
150g Vegan Chocolate
3 Tbs Soya Milk
1 Tbs Vegan Margarine
To make the doughnuts you will need to fry them in oil. An oil without a strong flavour such as vegetable or sunflower will work well
Mix the yeast with the luke warm soya milk and put to une side for 5-10 mins
Cream the sugar and marge together in a mixing bowl then add the milk.
Gradually mix in the wet ingridients with the flour to make a dough.
On a floured surface kneed the dough for 2-3 mins
Cover with clingfilm or a damp tea towel and leave in a warm place for around 30 mins till doubled in size
Kneed again on a floured surface then cut into small balls for doughnuts. Don't make the mistake of making them too large as they expand a lot when cooked and if too big remain doughey in the middle. Flatten them a little once they are in a ball.
Cover and leave again to double in size
They are now ready to be fryed. Heat your oil to 190c (375F) and carefully lower a few doughnuts into the oil. don't be tempted to cook too many at a time or the oil will drop in temperature too much.
If the top of the doughnut rises out of the oil then turn them over half way.
Cook them for 2-3 mins until golden brown then leave to cool.
Make up the custard according to the recipe on your packet, cover with a layer of greaseproof paper to stop a skin from forming, the n leave to cool.
Once the doughnuts and custard have cooled you can cut the doughnuts in half and spoon some custard into each. The custard should now be quite thick and stay in place easily.
In a pan heat the chocolate with soya milk and marg, mix until melted. It is best to leave it a little while to thicken before spooning on top of the doughnuts (that way you can get more chocolate on each doughnut :D )
Pop in the fridge and enjoy when cooled.
http://i115.photobucket.com/albums/n309/grogan197/stuff/doughnut.jpg
You could use the recipe for the doughnuts and do other things with them too like fill them with jam. Lots of fun to play with! :)
Make about 10 - 14 doughnuts
Half the recipe if you want less
Doughnuts
2 Cups Strong White Flour (plain flour will do but not quite as good)
1/3 Cup Vegan Margarine
2/3 Cup Soya Milk (luke warm)
1 1/2 tsp Yeast
1 tbs Caster Sugar
Pinch of Salt
Custard
I used Birds Custard powder made up to the recipe on the reverse of the pack using soya milk. If you can't get a vegan custard powder then it can be made using cornflour as a substitute. Not sure on the exact quantities but you can find a few recipes on google.
1 pint of custard should be enough for the doughnuts
Chocolate glaze
150g Vegan Chocolate
3 Tbs Soya Milk
1 Tbs Vegan Margarine
To make the doughnuts you will need to fry them in oil. An oil without a strong flavour such as vegetable or sunflower will work well
Mix the yeast with the luke warm soya milk and put to une side for 5-10 mins
Cream the sugar and marge together in a mixing bowl then add the milk.
Gradually mix in the wet ingridients with the flour to make a dough.
On a floured surface kneed the dough for 2-3 mins
Cover with clingfilm or a damp tea towel and leave in a warm place for around 30 mins till doubled in size
Kneed again on a floured surface then cut into small balls for doughnuts. Don't make the mistake of making them too large as they expand a lot when cooked and if too big remain doughey in the middle. Flatten them a little once they are in a ball.
Cover and leave again to double in size
They are now ready to be fryed. Heat your oil to 190c (375F) and carefully lower a few doughnuts into the oil. don't be tempted to cook too many at a time or the oil will drop in temperature too much.
If the top of the doughnut rises out of the oil then turn them over half way.
Cook them for 2-3 mins until golden brown then leave to cool.
Make up the custard according to the recipe on your packet, cover with a layer of greaseproof paper to stop a skin from forming, the n leave to cool.
Once the doughnuts and custard have cooled you can cut the doughnuts in half and spoon some custard into each. The custard should now be quite thick and stay in place easily.
In a pan heat the chocolate with soya milk and marg, mix until melted. It is best to leave it a little while to thicken before spooning on top of the doughnuts (that way you can get more chocolate on each doughnut :D )
Pop in the fridge and enjoy when cooled.