Having been told in a health checkup this week that my cholesterol level is too low to be read (using 3 separate blood samples in two machines) I decided to celebrate with a spot of deep frying.I sometimes make special trips to Co-op to buy their doughtnuts and used to buy Tesco and M&S ones when they were suitable. Nothing beats a freshly fried one however.
I veganised a recipe a few years back and whilst it worked, the taste just wasn't quite right. I was inspired by Terre a Terre to have another go and am pleased to report that the results were pretty good.
As always I'm going to give an honest review and not just say they're amazing because I made them. Fresh out the frier they were amazing - just like ones from fun fairs. I think this recipe would work best for traditional ring doughnuts served hot. Once cooled and filled (as I did with the remainder) they weren't as good. Therefore next time I make them I'll either do ring or play with the recipe a bit.
Ingredients (4 huge doughnuts):
- 250g Strong White Bread Flour
- 25g Margerine
- 150ml Water
- 1/2 tsp Dried Active Yeast
- Pinch of Salt
- Pinch of Sugar
Place the dough on a floured surface and kneed for a couple of minutes with your hands.
Divide the mixture into 4 and shape into lozenges. Place on an oiled try in a warm area for 20-30 minutes (I use an oven that's been heated to 50oc, then turned off). During this time they should smooth out and gain in volume.
Heat your fryer to 190oc and cook each doughnut for about 3 minutes (turning regularly).I've just acquired a camera that shoots 720p video, which is a vast improvement on my iPhone's terrible video application that I used earlier this year for my pancake recipe. Thus I've decided to play around with vlogging a bit more:
They should float as soon as you place them in the oil and start bubbling immediately. Within 30 seconds you'll be able to turn it over. Once cooked remove the basket and shake off excess oil, then roll in sugar.
If filling, allow to cool first. I tried Soyatoo squirty cream, however piped whipping cream would have been better. I'd also recommend using standard jam - the stuff I used was a bit too syruppy and synthetic tasting.
No way, the photo at the top of the post looks like a shop bought doughnut! Amazing. Can't believe you cholesterol was so low- that's awesome. It's being vegan, innit :)