Hi, Sarah here!
This recipe is taken from Chelsea Winters Supergood book. They’re plant based and totally delicious!
There’s no yeast or rising time required.
2 cups flour
3 tsp baking powder
¾ cup plant based milk
⅓ cup sugar
3 Tbsp liquid from canned chickpeas (aquafaba)
3 Tbsp grapeseed oil or any neutral oil, plus extra for frying
½ cup castor sugar and 1 Tbsp of cinnamon (or less, to suit your taste) for rolling doughnuts in
1. Sift the flour and baking powder into a bowl and stir. Add the milk, sugar, aquafaba and oil and stir.
2. Pour a large amount of oil (around a litre) into a saucepan and heat. The oil is hot enough when you dip the end of a wooden spoon in and bubbles appear - about 180 degrees.
3. Using a spoon (I like to scoop mixture with a half tablespoon size measuring spoon) carefully drop spoonfuls of the mixture into the hot oil, cooking for a couple of minutes. Give them a wee stir so they cook evenly and don’t stick to the bottom.
4. Scoop the balls out once cooked with a slotted spoon. I like to pop them on a paper towel for a minute or so to drain a little of the excess oil, then roll them in the cinnamon sugar.
If you’re anything like me, some of your donuts will end up shaped very randomly. Don’t worry, they still taste amazing and if you’re sharing with children, they will love the quirky shapes!
You can keep the oil for up to 3 months in the fridge - strain and cool it after you’re finished.