Not sure what to do with you life? Cleary you should be making these, baked they are not too different to a sticky bun but fried they are pur doughnuty bliss! Top with fragrant toasted coconut and now you know what you are destined to be… a doughnut maker, right? Maybe not but they are definitely worth giving a go. Especially if you havent done any yeasted baking before. Sadly the baked version doesn’t 100% classify as a proper dough nut, more of a super tasty iced bun, but baked or fried you’re in for a real treat! Now what are you waiting for? Hear you calling and get in the kitchen and make batch after batch of delicious doughnuts, your stomach is counting on you!
3 1/2 – 4 cups plain flour
1 1/3 cup vegan mylk
scant 1/3 cup vegan marg
1/4 cup unrefined golden caster sugar
1 tbsp active dried yeast (or double the amount of fresh yeast)
1/2 tsp fine sea salt
1/2 cup of dessicated coconut
1/2 cup toasted dessicated coconut
Grab a sauce pan and gently heat the vegan mylk and marg together
until the marg is melted, dissolve the sugar into the liquids, remove from heat and allow to cool until the mix is tepid. Whisk in the yeast and add to the flour. Part mix then add the salt. Knead a little in the bowl to bring the dough together then transfer to a floured surface and knead for about 8-10 minutes, until smooth and elastic, adding more flour as needed. Grease a bowl with vegetable oil and toss the dough gently in the oil to coat, cover with cling film and leave somewhere warm for about
1-2 hrs until slightly more than doubled in size. Punch the dough down, knead for a minute and roll to about 1/3
inch think and cut out doughnut shapes with a doughnut cutter or one large cookie cutter and small one. Transfer to baking sheets lined with parchment paper and loosely cover and leave to rise back up for 30 mins- 1hr, until the doughs doubled back up. Either bake for approx 13-18 mins in a 220c/430f oven or fry in oil that is 160c/325f for a few minutes each side. doughnuts should be puffed and golden. Allow to cool completly ready for icing. Simply whisk half of the icing sugar with the rest of the ingredients and then slowly whisk in the rest of the icing sugar as needed to form a thick sticky icing that doesnt drip everywhere! and place into a large shallow bowl, in another shallow bowl mix together the toasted and un-toasted coconut. Dip the top of the doughnut into the frosting, then straight into the coconut and pop back on a cooling rack, repeat until all the doughnuts are frosted! Enjoy!