Recipe: Punnet Cafe, Tamahere | Photography: Ashlee deCaires

Makes 6

2½ cups flour
½ cup soy or other plant milk
⅓ cup + 1 tsp caster sugar
2½ tbsp active dry yeast
2 tbsp Nuttelex dairy free butter
1 tsp vanilla extract
3½ cups oil for frying

In a small bowl add 1 tsp caster sugar, yeast and plant milk. Keep aside for 15 minutes or until it becomes foamy.

In a deep mixing bowl add flour, sugar, butter, vanilla and yeast mixture. Mix everything until you have a sticky mixture.

On a floured bench knead the dough until it forms a ball that’s not sticky anymore—about 10–15 minutes. The dough should bunch back when you poke it.

Oil a bowl and place the dough in it, cover with cling film and allow the dough to rise for 1½ hours.

On a floured bench roll out the dough with a rolling pin until it is 1½cm thick.  Use a 6cm round cutter to cut out the doughnuts.

Cover the doughnuts with cling film and allow them to rise for 15 minutes.

Heat oil in a deep pot until the temperature reaches 150°C.

Fry the doughnuts on both sides until they are golden and cooked through.

Remove the doughnuts with a slotted spoon and allow them to drain on paper towels then roll the doughnuts in sugar while they are still warm.

Serve warm with Strawberry Chia Jam

Strawberry Chia Jam

2 cups of strawberries
½ cup of Canadian maple syrup
¼ cup chia seeds
juice of one lemon
pinch of Himalayan pink salt

Quarter 1 cup of strawberries.

Blend 1 cup of strawberries.

Mix all ingredients together and let sit overnight, refrigerated to allow the chia seeds to absorb the liquid. Keeps for five days refrigerated.

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