For the Doughnuts
- 5 cups bread flour
- 1 teaspoon fine salt
- 1/ 2 teaspoon baking powder
- 1 cup unsweetened almond milk
- 7 tablespoons vegan butter
- 3 tablespoons granulated sugar
- 2 teaspoons vanilla extract
- 1 1/ 4 tablespoons fast-action dried yeast
- 1 tablespoon lemon juice
- 8 cups canola oil, for deep frying
For the Cardamom Sugar Mix
- 3/ 4 cup granulated sugar
- 4 whole green cardamom, seeds crushed to a powder
For the Filling
- 1 cup vegan raspberry jam
Make the doughnuts: Place the flour, baking powder and salt in the bowl of a stand mixer fitted with a dough hook attachment.
Next, add the milk, butter, sugar and vanilla to a saucepan and heat over a low until the butter has melted and the sugar has dissolved. Allow to cool at room temperature to about 100°F or just warm. Add the yeast and lemon juice and stir. Set aside for ten minutes.
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. Once the dough is soft and smooth, the dough is ready to proof.
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 1 hour, until it has doubled in size.
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 3/4-inch thick. 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.
Cover loosely with plastic wrap and leave in a warm place for for 30 minutes.
Make the cardamom sugar: mix together the sugar and ground cardamom in a bowl.
Fill a heavy-based saucepan halfway with oil. Heat the oil to 350°F. When the oil is heated, carefully slide the doughnuts from the tray using a floured spatula. Taking care not to deflate them, put them into the oil. Do 2-3 per batch, depending on the size of your pan. Don’t overcrowd the pan. I did 2 at a time. Fry for 2 minutes on each side until golden brown. They will puff up and float to the top of the oil, so you will need to gently move them around the pan to ensure they color evenly. Remove the doughnuts from the fryer and place them on kitchen paper to absorb any excess oil.
Make the filling: Place the jam in a bowl and microwave on high power for 20 seconds. Stir well to loosen slightly.
Fit a piping bag with a medium, round tip. Using a straw, make a small hole in the side of each doughnut, about halfway until it reaches the centre. Fill the doughnut with the warm raspberry jam through this hole, about two teaspoons of jam per piece. Repeat for the remaining doughnuts.
Gently roll the doughnuts in the cardamom sugar until evenly coated. Serve warm.