Vegan Mini Doughnuts Recipes

Steps:

• Gently melt the butter over a low-medium heat. Add milk and 2 tablespoons of sunflower oil and mix together.
• Once combined, take off the heat and set aside.
• In a separate bowl, combine the flour, half of the sugar, baking powder and salt with a fork.
• Make a well in the center and pour in the butter mixture. Combine gradually until a thick dough forms.
• Using your hands, roll dough into little flat balls and with your thumb, press a hole in the center of each doughnut. (You may need to flour your hands for this part to avoid getting sticky!)
• Heat up oil in a pan. To know when it's hot enough, fry a little bit of bread in the oil. If it goes brown and floats to the top, in 45-50 seconds the oil will be ready!
• Gently lay the doughnuts into the oil using a spatula. Fry for about 3-5 minutes on each side, until golden brown.
• Transfer the doughnuts onto some tissue paper to soak up any excess oil.
• Roll the doughnut into a bowl of the remaining half of sugar.
• Enjoy!

Steps:

• Melt the 2 tablespoons shortening in a small saucepan. Set aside to cool slightly but remain liquid.
• In a standing mixer fitted with the paddle attachment, beat the sugar and melted shortening together on medium speed. Add the egg and beat well. Add the evaporated milk and vanilla, continue beating until the mixture is light, about 2 minutes.
• Sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl. Add the flour mixture to the egg mixture on low speed until just combined. The texture of the dough will be soft and loose. Turn dough out of the bowl onto a large piece of plastic wrap and wrap it well. Refrigerate for 4 hours or overnight.
• Roll the chilled dough out on a very lightly dusted workspace until it's about 1/2-inch thick. Dip the edges of a 2-inch round cutter in flour and cut the dough into discs. Place cut dough on a parchment-lined baking sheet.
• Heat about 2-inches of shortening in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer reads 375 degrees F. Line a large plate with paper towels.
• Working in batches, fry the doughnuts, turning once, until they are golden brown, about 2 minutes. Transfer the doughnuts from the oil with a slotted spoon or skimmer to the prepared pan. Cool. Repeat with remaining dough, taking care the oil comes back to the correct temperature between each batch.
• For jelly filled doughnuts: Fill a pastry bag fitted with a plain tip with raspberry jam. Let the donut cool slightly. Make a small opening with the pastry tip and gently fill each donut with some of the jam. Dust with sugar as desired. Serve warm or at room temperature.
• For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. For confectioners' sugared covered doughnuts allow the doughnuts to cool completely before rolling in the confectioners' sugar.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a mini doughnut pan with cooking spray.
• Mix flour, baking soda, nutmeg, salt, and cinnamon together in a bowl.
• Mix soy milk, vegetable oil, vinegar, and vanilla extract together in a bowl.
• Combine the flour mixture and the soy milk mixture and stir until smooth; pour into a mini doughnut pan.
• Bake in the preheated oven until doughnuts are light brown and the tops spring back when touched, 5 to 7 minutes.
• Combine confectioners' sugar, soy milk, and vanilla extract together in a bowl; stir until glaze is combined.
• Dip doughnuts into glaze and cool on a wire rack.