John Myers
Ingredients for 1 servings:
- 500 g flour
- 90 g sugar
- 1 cube of yeast
- 80 g margarine, vegan
- 4 tbsp, sautéed soy flour, or slightly less
- 1 packet of vanilla sugar
- 300 ml soy milk (soy drink) (vanilla)
- 1 tbsp rum
- 450 g apricot jam
- 3 tsp rum
- 2 packs of coconut oil, for frying
- Powdered sugar, for sprinkling
Instructions
Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 35 minutes
for approx. 20 pieces
Put the flour in a bowl, crumble the yeast into the middle and stir into the pre-dough with a little lukewarm soy milk, a little sugar and flour. Then cover and let rise for 15 minutes while it is still warm. Heat the remaining soy milk with the margarine until lukewarm, add to the pre-dough with the remaining sugar, 1 tablespoon of rum and the soy flour and knead well. Let rise for 1 hour. Form the dough into 20 dumplings or balls and let rise for about 15 minutes until they have roughly doubled in size. Mix the jam with 2-3 teaspoons of rum and fill a syringe. Use a slotted spoon to slide the doughnuts into the hot coconut oil, fry top side down with the lid closed until the side is golden yellow. Then turn over but leave the lid open. When this side is also golden yellow, remove the doughnuts and drain on kitchen paper, but sprinkle with icing sugar while still hot. As soon as they’re ready to handle, fill them with jam and let them cool, tilting them to prevent them from leaking. Be careful not to let the coconut oil get too hot, otherwise the doughnuts will turn very dark, which isn’t very attractive. Also, don’t put too many doughnuts in the oil at once, or it will cool down too quickly.
Facebook Comments