Strawberry donuts – Life in the South

Recipe

Prep Time

0

Cook Time

0

4 - 6 People

Serves 6

Beginner

Difficulty 0

Ingredients

For the dough

3 ½ – 4 cups white bread flour
1 package instant yeast (11g packet)
1 teaspoon salt
1 ½ cups dairy-free milk oat or coconut milk
¼ cup golden syrup of another liquid sweetener of choice

Frosting

150g softened vegan butter or margarine
50g vegan cream cheese
1 tbsp tahini
2 tbsp smooth peanut butter
1 1/2 -2 cups icing sugar
1 tbsp beet or berry powder
1 tsp vanilla extract
pinch of salt
sliced strawberries

Method

In a large bowl, whisk together 3 ½ cups flour, yeast, and salt.
Then, add in the dairy-free milk and the liquid sweetener.
Mix with a spatula until fully combined and smooth, add more flour if sticky.
Once the ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. Cover with a towel or plastic wrap and let it rise, until doubled in size.
On a lightly floured surface, roll out dough to be about 2-3cm thick. Then using a round cookie cutter about 3 cm in dm.
fold and roll out until all the dough is used up.
Place the donuts on a baking sheet and then cover and let rise again for 30 minutes.
Heat oil up the oil, test with a piece of dough until it rises up. Fry each donut for about 30-45 seconds or until golden brown on each side.
Remove the donuts from the hot oil and place them on a kitchen paper towel to drain the excess oil. Roll the donuts in some castor sugar.
Whilst the donuts are busy frying, mix the frosting ingredients.
In a bowl, smooth together the softened butter, tahini, peanut butter, and powdered sugar. once mixed well, add in the beet powder and salt.
Use a piping bag and a small piping tip, to fill the inside of the doughnut, pulling back as it fills until it’s out. decorate with fresh strawberries.
Serve immediately or let cool to room temperature and store in an airtight container for up to 2 days.

Photo Gallery

Hope you love this donut recipe as much as we do!!

M*