Cream Doughnuts

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 all ingredients in a bread maker and select the Italian dough/pizza setting (45 minutes on my Panasonic).

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.

11 comments:

  1. 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 :)

  1. veganefcliz said...:

    Mine's also too low to be read!!! And then the nurse spoke BS to me about eating more avocados because they contain cholesterol. Whatever. I have no sweet tooth but these look great. The little donuts in American Vegan Kitchen are great for breakfast with hot strong black coffee.

  1. Carissa said...:

    Oh my goodness!!! I am so jealous right now! Donuts are seriously my weekness and them look amazing! You make it look so easy too! What type of oil did you use to fry or does it matter? I have canola here, will that work ok? I need these, and I want to make them now!

  1. Eimear said...:

    Cool. I always buy the custard doughnuts from Co-op after as a post long-run re-carbing. Your doughnuts looks pretty tasty (not to mention huuuge!). I'd love to try but I don't have a deep fat fryer. I suppose I could try shallow frying, but with a bag of doughnuts at 30ish pennies (they're always half price on saturday afternoons which is the only time I ever buy them) just a skip up the road from me...
    That's excellent about your cholestrol. My partner's was a little on the high side about a year before we both went vegan. I reckon it's pretty low now. Must get it checked!

  1. Steven said...:

    I used sunflower, but I assume whichover oil you'd normally use for deep frying is fine.

    mmmm custard doughnuts....

    Though low in cholesterol, I'm quite adept at consuming food high in calories / fat ;)

  1. Mandee said...:

    They look awesome! I only ever make rounds ones but I want to try making ones like this.

  1. Lex Rigby said...:

    Those look soooooo good... Make me one?

  1. Steven said...:

    if you come visit, sure :)

  1. Herbwormwood said...:

    Wow Steven so much delicious looking vegan junk food! You are fortunate to have low cholesterol, mine is slightly high despite years of vegan living. Those co-op donuts are now off my shopping list I am sorry to say. Please continue to keep us updated on your adventures in the kitchen. And thank you for following my blog.

  1. Steven said...:

    Thanks!

    I've been eating really sensibly in the past couple of weeks - my shopping trolley yesterday was probably the healthiest ever.

    Fear not though, junk food will be eaten and when it is; I'll blog ;)

  1. Soumya said...:

    Excellent!!! just like the shop bought ones. Can you bake them instead of deep frying? Will they turn hard?

    I came cross a recipe for baked donuts(used batter not dough), where the baked donuts are briefly dipped in melted butter (to make sugar stick) and then rolled in spiced sugar.

    Thanks for the recipe.

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