You NEED to try this recipe right now, drop everything you are doing and make it! Okay…Maybe you don’t have cardamom and rose water but I found the best recipe to make vegan doughnuts and one of the best thing is that you don’t need ingredients that you will never use again after! Okay, maybe you won’t use rosewater or cardamom in baking again BUT you can use cardamom in other recipes and rosewater can be used for a lot.
I originally found the recipe on Apple News -I know right?!- but it was not vegan and when I tried to make it the first time, it did not work at all, the “wet” dough was more liquid -haha- so I decided to look around the internet for the best vegan recipe and found it on Tasty. I adapted the original recipe with the recipe from Saveur -Apple Music Found- and it came out PERFECT!
I was a little bit scared –to be honest– it would end up like the first time but I was also really pleased when it formed a dough and it was not liquid and I could make a ball out of it. Made a victory dance right at that moment!
I could not find cardamom or rosewater in the small shops next to me so I had to order it online. If like me you cannot find them here are the links, Rosewater -I did not use the same one I could not find it again but I checked and it should be fine for cooking-, Cardamom -I did not use the same brand but ground cardamon is ground cardamon right?- No luck on Amazon it seems the brands I ordered are not available anymore but the ones I found are as good -I’m sure-.I think I talked/typed too much already, let’s just get the recipe started…
- ¼ cup/50g vegan margarine
- ½ cup/120mL soy milk (or the one you use)
- 2 tablespoons sunflower oil, plus extra for frying
- 2 cups/250g plain flour
- ¼ cup/50g caster sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon ground cardamom
- 1 tablespoon rosewater
For the frosting:
- 2 cups/290g powdered sugar
- 3⁄4 cup/195g soy cream
- 3-5 drops rosewater (optional)
- food colouring
- 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, add rosewater and set aside.
- In a separate bowl, combine the flour, sugar, baking powder, cardamom and salt with a fork.
- Make a well in the centre and pour in the butter mixture. Combine gradually until a thick dough forms.
- Lightly flour a clean work surface then use a rolling pin to roll out the dough to an even layer. Dip a round doughnut or biscuit cutter in flour and punch circles out of the dough, wiping off and dipping the cutter in flour again whenever it begins to stick then use a cutter to punch a hole in the centre of each. (You can reroll the scraps once, then punch extra holes from whatever dough remains.)
- 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.
- Set aside to cool completely.
- Meanwhile, make the frosting: In a medium bowl, whisk the powdered sugar, soy cream, 3–5 drops of rosewater (if using), and food colouring. Cover with plastic wrap and refrigerate until you are ready to frost the doughnuts.
- Once they’re fully cooled, spread a thin layer of frosting on one side of each doughnut.
What I usually do, I make the doughnuts first then while they cool off, I
For extra flavour, you can also dip your doughnuts in sugar first then the frosting. Or if you like simple doughnuts and don’t want to make frosting you can just dip them in sugar, I tried as well! Super good!! Bon appétit!
-Enjoy the recipe and let me know what you think, don’t forget if you want to see more you can subscribe to my newsletter and get notified when I post something new. You can also follow me on Instagram, this is where I post all of my photos. you just need to click here or on the icon next to the search bar.-