12/100 Vegan mini doughnuts



Vegan mini doughnuts
I love Jamie Oliver! Honestly, who does not? Here is the original recipe of Jamie Oliver.He is so passionate about what he does! It is simply awesome! I do check his site regularly and love that he has vegan recipes from time to time.
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  1. 120 ml soya milk (Next time I take coconut- or almondmilk, I simply love the taste more!)
  2. 250 g plain flour (I used glutenfree flour)
  3. 1 1/2 teaspoons baking powder
  4. 1/2 teaspoon sea salt
  5. 50 g golden caster sugar (I used raw sugar)
  6. 0.5 litres sunflower oil ( The original recipe says 1.5 litres, I felt that this was too much for us)
  7. We did not make vanilla sugar as they did in the original recipe, but just added some sugar powder.
Meanwhile, make the raspberry dip made of
  1. For the raspberry dip
  2. 200 g ripe raspberries
  3. 1 heaped tablespoon icing sugar
  4. 1/2 orange
  1. Bring the dough together and form about 20 balls in the size of a golf ball
  2. In a pan heat the sunflower oil in a high heat
  3. Test if the oil is hot enough, drop a piece of bread into the pan – if the bread floats to the surface, sizzles and turns golden, it's about right.
  4. Then reduce the heat to medium, then use a slotted spoon to carefully lower six dough balls into the hot oil.
  5. Cook for 3 to 5 minutes, or until golden, cooked through and they've floated to the surface, turning occasional
  6. Let them cool for a few minutes and then
  7. top them with the sugar of your choice
  8. Place the raspberries, icing sugar and a squeeze of orange juice into a bowl and crush well with the back of a fork. Serve the mini doughnuts with the raspberry dip, then them in!
  1. When I craved something sweet I found these yummie mini doughnuts, in Switzerland we call them Quarkinis.Hope you enjoy!
Adapted from Jamie Oliver's Blog
Mama Leone http://mamaleoneblog.com/

1 Comment

  • Reply nomadissima 18/01/2015 at 10:38

    mmmm I will immediately try it 😀

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