Recipe Strawberries & Cream Doughnuts
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This is what happens when you pair the best qualities of a doughnut (deep fried, fluffy, rolled in cinnamon sugar) with the best parts of a scone (halved and slathered in cream and strawberry jam). Genius!
You will need
Serves 16
- 1 1/2 cups oat milk
- 7g yeast
- 1/2 cup caster sugar
- 100g plant-based butter
- 1 teaspoon vanilla extract
- 1 pinch salt
- 600g all-purpose flour
- 1 liter vegetable oil for frying
Dusting
- 1/2 cup caster sugar
- 1 tablespoon cinnamon powder
Filling
- 400g Vegan Cream*
- 1 teaspoon vanilla extract
- 4 punnets strawberries
- 500g caster sugar
- 1 lemon
Recipe: Simon Toohey
Directions
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Step 1
Add the yeast to tepid milk (either heat the milk in the microwave or on a stovetop until just warm) let it sit for 5 minutes then add it to the sugar, butter, vanilla, salt and flour to a stand mixer and with a dough hook. Mix for 5 minutes. Alternatively, knead with your hand for 10 minutes.
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Step 2
Place the dough in a bowl, cover with a clean tea towel and rest for 30 minutes or until it has doubled in size.
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Step 3
In the meantime make the jam by taking off the green tips from the strawberries and cutting them in half. Place in a pot on medium heat. Add the sugar and the lemon juice. Cook slowly until all the sugar is dissolved and the mixture is looking thick and jam-like and sticky.
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Step 4
While the dough is rising and the jam is cooking, whip the cream with the vanilla until stiff peaks form. Set aside. Mix together the caster sugar and cinnamon powder in a bowl and set aside.
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Step 5
Once the dough has risen. Take out of the bowl and push out the air with your hands. Roll the dough gently with a rolling pin until it is an inch thick. With a 60mm cookie cutter, cut out as many balls as possible, setting them on a baking tray. With the leftover dough, join it together, roll out again and repeat until there is no dough left. Rest for another 30 minutes with a clean tea towel over the dough.
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Step 6
Heat the oil to 170°C and place in the doughnuts. Fry for a few minutes on each side or until they are golden and delicious.
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Step 7
Place the doughnuts into the cinnamon sugar, rolling them around then onto a plate to cool. Repeat with all the fried doughnuts.
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Step 8
Once they’ve cooled completely, take a doughnut and just like a scone, tear or cut in half place a dollop of cream and a spoon of jam in the centre to serve!
Variation
*Vanilla bean coconut yoghurt works here too — just make sure your doughnuts are completely cool so the cream or yoghurt doesn’t melt!
Recipe: Simon Toohey
