Vegan doughnuts with coffee-flavoured jam – Food & Home Magazine
Enjoy the process of making these moresih vegan doughnuts filled with coffee-flavoured jam...the results are so worth it!
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Cooking tools:
- Stand mixer
- Immersion blender
- Fat fryer
- Deep-fry thermometer
- Cookie cutter
- Piping bag
- Mortar and pestle
- Rolling pin
- Mason jar
- Baking sheet
- Parchment paper
- Plastic wrap
- Saucepan
- Pot
- Stove
- Refrigerator
- Whisk
- Slotted spoon
- Paper towel
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- <h3>DOUGHNUTS</h3>
- 40g vegan margarine
- 170ml soya/rice milk
- 2g (½ tsp) salt
- 40g castor sugar
- 340g self-raising flour
- 7g instant dry yeast
- canola/sunflower oil, to deep-fry
- <h3>COFFEE-FLAVOURED JAM</h3>
- 250ml (1 cup) freshly brewed filter coffee
- 155g maple syrup
- 30g (4 tbsp) pectin (find at earthproducts.co.za and select pharmacies)
- 7g (1 tbsp) cocoa powder
- 2,5ml (½ tsp) vanilla extract
- pinch salt
- <h3>COFFEE SUGAR</h3>
- 150g castor sugar
- 6g (1 tbsp) coffee granules, crushed
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