Cinnamon Donuts and Raspberry Jam Donuts

Prep time: 30 mins + 2 hr resting
Cooking time: 20 mins
Makes: 11 cinnamon + 6 jam

Ingredients:

1.5 litres veg oil for frying

For the dough
500g plain flour 
60g caster sugar 
7g active dried yeast 
2 tsp salt 
Aqua faba from one can of chickpeas (120ml) 
125g vegan butter, softened 
135g soy milk, lukewarm 

For the jam
1 cup frozen raspberries 
½ cup caster sugar 
Juice of one lemon 
1 tbsp cornflour

For the sugar coating
½ cup caster sugar
1 tbsp ground cinnamon  

Method:

In a small bowl mix the soy milk and yeast together and set aside until it begins to foam (approx. 5 mins).

Weigh up the dry ingredients for the dough in a large mixing bowl and stir to combine. 

Create a well in the centre and add the aqua faba and yeast/soy milk mixture. Mix with a spoon until just combined before using your hands to create a dough.

Add 1 tbsp of the butter to the dough and use your hands to massage it in. Continue this step until you’ve used up all the butter. 

Turn the dough out onto a lightly floured bench and knead for 7-10 minutes until you have a smooth, elastic dough. (If you’re using an electric mixer, use the dough hook attachment to mix on medium speed for 2 minutes and high speed for a further 2 minutes or until the dough starts to slap the side of the bowl).

Place the dough in a lightly greased bowl with a clean tea towel draped over the top and leave to rise for 60-90 minutes or until doubled in size.

While you're waiting for your dough to rise, make the jam. Add all the ingredients aside from the cornflour to a small pot and place on a low heat. Bring the berries to the boil, breaking them up with a spoon. In a small bowl mix the cornflour with 2 tbsp of water to create a slurry and stir it through the bubbling berries. Cook for 1-2 minutes or until it starts to thicken slightly. Turn off the heat and set aside to cool. 

Once your dough has risen, turn it out onto a lightly floured bench and roll out until it’s 2cm thick. 

Use a cookie cutter (78mm) or a glass to cut out 11 circles. 

Use a piping nozzle or something small and round to cut out the middle of the donut. 

Bring your dough scraps together and divide into 6 pieces (approx. 80-90g each). Roll into balls.  

Place the donuts on a baking tray and leave to rise for 20-30 minutes or until they’ve puffed up slightly.

Fill a medium sized pot with the vegetable oil and place on a low heat. Bring the temperature up to 177°C and begin to fry the donuts. 

Fry the donuts with the hole in the middle for a minute or so on each side until they’re a deep golden colour. Use a slotted spoon to remove from the oil onto a tray lined with paper towel.  

The ball donuts will need a little longer to cook so fry them until they're very dark golden to ensure no raw dough in the centre. 

Divide the caster sugar between two plates and add the cinnamon to one. Stir to combine.

Coat the donuts with the hole in the middle in the cinnamon sugar and the ball donuts in the plain caster sugar. 

For the jam donuts, use a chopstick to poke a hole that doesn't quite go all the way through (to avoid any jam spilling out). Move the chopstick around inside the donut to make more room for filling. 

Fill a piping bag with the cooled jam (it’s okay if it’s slightly warm) and insert it into the donut. Gently squeeze the piping bag to fill the donuts.