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⠀
Vegan Raspberry Jam Doughnuts with Cardamom Sugar ?⠀
.⠀
(Makes 12 serves)⠀
Ingredients⠀
500 g strong white bread flour (plus 20g extra for rolling out)⠀
12 g fast-action dried yeast⠀
40 g caster sugar⠀
100 g vegan butter⠀
1/2 tsp baking powder⠀
1 tsp fine salt⠀
250 ml unsweetened almond milk⠀
1 tbsp lemon juice⠀
2 tsp vanilla extract⠀
2 L rapeseed oil, for deep frying⠀
For the filling:⠀
200 g your favourite raspberry jam(seedless)⠀
For the cardamom sugar:⠀
150 g caster sugar⠀
4 green cardamom pods, seeds removed and crushed⠀
Instructions⠀
1.Place the flour, baking powder and salt in the bowl of a stand mixer fitted with a dough hook attachment.⠀
2. Next, add the milk, butter, sugar and vanilla to a saucepan and heat over a low heat until the butter has melted and the sugar has dissolved. Allow to cool at room temperature to about 38°C or just warm. Add the lemon juice and yeast and stir. Set aside for ten minutes.⠀
3. Add the milk mixture to the stand mixer and switch it on to slow. Once the mixture has come together, knead on medium-high speed for 15 minutes. Keep an eye on your mixer to ensure it doesn’t overheat or climb its way across the worktop (I speak from experience here). Once the dough is soft and smooth, the dough is ready to proof.⠀
4. Remove the dough from the bowl and grease the sides of the bowl with a tablespoon of oil. Return the dough to the bowl and cover with a clean, damp tea towel. Allow to rest in a warm place for 60 minutes, until it has doubled in size.⠀
5. Knock the risen dough back to remove large air bubbles but do not knead it again. Dust your work surface with flour and roll the dough out until it’s about 2cm in thickness. Use a round cookie cutter to stamp out circles of dough and arrange on a tray lined with parchment paper. Leave some space between them, as you don’t want them to stick together while they prove again.⠀
6. Cover loosely with cling film and leave in a warm place for for 30 minutes.⠀
7. To make the cardamom sugar, mix together the sugar and ground cardamom in a bowl.⠀
8. Fill a heavy-based saucepan halfway with oil. Heat the oil to 175°C/350F.
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