Pillowy puffs of vegan doughnut goodness! These sweet treats are filled with sharp raspberry jam and coated with a spectacular cardamom sugar. You won't be able to stop at just one.
Cuisine: American, Indian
Keyword: cardamom, dessert, doughnuts, jam, vegan
500gstrong white bread flourplus 20g for rolling out
12gfast-action dried yeast
250mlunsweetened almond milk
2Lrapeseed oilfor deep frying
For the filling:
200gyour favourite shop-bought or homemade raspberry jamI prefer seedless
For the cardamom sugar:
4cardamom podsseeds removed and crushed to a powder
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 heat until the butter has melted and the sugar has dissolved. Allow to cool at room temperature to about 38°C/100°F or just warm. Add the lemon juice and yeast 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 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.
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.
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.
Cover loosely with cling film and leave in a warm place for for 30 minutes.
To 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 175°C/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 colour evenly.
Remove the doughnuts from the fryer and place them on kitchen paper to absorb any excess oil.
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.
Store the doughnuts covered and at room temperature. Best consumed within 24 hours. Will they all be eaten before then? Definitely.