Vegan doughnuts

Ingredients for 1 servings:

• 500 g flour
• 1 cube of yeast
• 225 ml soy milk (soy drink)
• 100 g margarine, vegan, e.g. B. Alsan
• 1 tbsp vanilla sugar
• 30 g sugar
• 1 tsp salt
• 3 drops of bitter almond flavor
• 200 g jam
• Sugar for turning
• Frying fat or oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 15 minutes

doughnuts/Berliner, makes about 16 pieces

Place the flour in a large bowl and make a well in the center. Crumble the yeast slightly and add it to the well. Pour the milk into a saucepan and heat it. Add the Alsan to the milk and melt it. The milk should be just slightly warm, not hot. Pour about a quarter of the milk into the well and mix with the yeast. Cover the mixture with a little flour and let it rest for 10 minutes. Then add the remaining milk, sugar, vanilla sugar, salt, and bitter almond extract. Knead everything with a mixer or your hands for five minutes. The dough should have loosened from the bowl and not stick to your fingers. Then place the bowl with the dough in a warm place, such as near a radiator, for one hour. The dough should double in size. In the meantime, press the jam through a sieve to make it nice and velvety. This also ensures that no seeds, etc., remain. If that doesn’t bother you, you can skip this step. The sieve shouldn’t be too fine, as sifting can be very time-consuming. Once the dough is ready, it needs to be divided into 16 equal pieces. You should be careful not to create any wrinkles in the dough balls. These are difficult to remove and cause the dough to tear easily during baking, preventing it from achieving a perfect shape. The dough balls should now rest for another 10-15 minutes. During this time, you can heat up the fat/oil. However, the fat must not get too hot, as otherwise the doughnuts will quickly turn dark but will not be cooked through on the inside. The temperature should be around 160-180°C. The doughnuts are then deep-fried, first on one side and then the other. Avoid constantly turning the doughnuts, as otherwise they will not cook properly. After frying, place the doughnuts on a plate lined with kitchen paper. Once the doughnuts have cooled slightly, they can be filled with jam. A plastic piping bag with a pointed tip can be used for this. As with store-bought doughnuts, the jam is poured in from the side. To do this, pierce the tip all the way through the center and gently circle it to create some space inside the doughnut for the jam. Be careful not to make the hole too large on the side. Then fill the doughnuts with jam as desired. Finally, coat the doughnuts in sugar.