1Loil for frying(sunflower, canola, or vegetable oil)
Make sure to read through the post above, with sections full of plenty of helpful tips for each step of cooking these doughnuts!
To make the yeast starter, stir sugar and dried yeast into the lukewarm soy milk. Set aside for 10 minutes to let it bubble up.
In the meantime, combine flour and salt in a mixing bowl. Make a well in the center.
Add bubbled-up yeast mixture and oil to the dry ingredients and mix to combine into a uniform, slightly sticky dough. No need to knead the dough much further.
Quick method: Combine all ingredients in a large mixing bowl to make a uniform, sticky dough.
Rest the dough in the covered mixing bowl for 45 minutes in a warm place.
Knock back the dough and rest again for 30 minutes.
Knock back again and rest for a final 30 minutes.
Divide your dough into 10 portions of 45-50 g each. (see tips on size in the post above)
To shape the dough pieces into balls, gently flatten a piece and fold edges inwards repeatedly. Turn it over and roll into a ball under your cupped hand using a circular movement and a small amount of pressure. (More tips and a short video in the post above!)
Space out the shaped doughnuts on a lightly floured wooden board to allow them to expand. Cover with a tea towel and let rest in a warm place for at least an hour until puffed up and doubled in size.
Fill a frying pan to about 1 inch deep (2.5 cm) with oil.
Heat up on medium-high heat to 160 - 170°C (320 - 340°F), checking the temperature with a jam thermometer or temperature probe. Keep monitoring the oil temperature throughout the cooking process, adjusting the heat level to stay in that range.
Reduce heat to medium. Carefully scoop up the doughnuts and transfer them into the pan of oil.
Deep fry the doughnuts for 3-4 minutes until golden brown on the underside.
Carefully turn the doughnuts over in the pan and fry for another 3-4 minutes.
Lift the doughnuts out of the oil with a slotted spoon and onto a plate covered with a double layer of kitchen roll.
Filling & Dusting
When cooled down enough to touch, use a chopstick or similar tool to poke a hole into each doughnut and create a small cavity in the center.
Load your jam syringe or piping bag with a long nozzle and fill each doughnut with about a tablespoon (15ml) of jam, or another filling of your choice.
Dust the doughnuts with icing sugar.
Make sure to check out all the sections with useful tips in the post above. They offer a greater level of detail than the instructions in this recipe card (for space reasons), and are particularly helpful if you are making these doughnuts for the first time!You can use other non-dairy milks. We've had our best results texture wise using soy milk.We've not tested it ourselves, but a reader successfully made gluten free vegan doughnuts using a gluten free flour blend containing xanthum gum. The final rising of the doughnuts might only kick in towards the end of the resting period. The doughnuts are perfect for frying when they have grown to at least twice their size and don't rise any further. When poked with a fingertip, the dough should spring back, but not completely.Start heating up the oil a bit before the doughnuts are finished proofing. That way they are just ready and not overproofed when the oil reaches frying temperature.