I am beyond excited to share this recipe with you today! You might already know how utterly obsessed I am with Autumn and these vegan apple butter filled cinnamon sugar doughnuts are the perfect way to kick of the season.
Crispy on the outside, light and fluffy on the inside and filled with the apple butter I shared last week, which is very creamy with a hint of cinnamon and ginger. And then generously rolled in cinnamon sugar. These doughnuts are so damn good!
Perfect for a cozy afternoon in, festive enough to bring to any holiday party, bonfire night or perhaps to your family Thanksgiving feast?
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- 400 g strong white bread flour
- 2 sachets (14g) of regular active dried yeast or 1 sachet (7g) of fast action dried yeast (aka fast action or quick-rise dried yeast)
- 50 g white caster sugar
- Pinch of salt
- 200 ml soy milk
- 60 g margarine
- Vegetable oil for frying
- My homemade apple butter (link to recipe in text above!)
- 3 tsp cinnamon
- 4 Tbsp white caster sugar
- Start making the apple butter. Recipe here! You can let the apple chunks simmer in the sauce pan while moving on to the doughnut dough. Just make sure to check on them and give them a stir every once in a while.
- Depending on the kind of yeast you are using, you might have to dissolve the yeast in the warm milk first and let it sit for about 5 minutes until the mixture starts foaming. Read the back of the yeast package and follow the instructions.
- Unless stated otherwise: Sift the bread flour into a big mixing bowl, then add the yeast, sugar and salt and stir to combine.
- Place the margarine and soy milk into a smaller bowl and pop them in the microwave on a low heat until they are a little warmer then room temperature and the margarine has fully melted.
- Pour the mixture into the mixing bowl and stir until it comes together into a dough.
- Use your fingers to knead the dough for 5-8 minutes until it’s smooth and elastic, then form a ball and cover the mixing bowl with a damp tea towel and let it rise for about 1 hour until doubled in size.
- Dust your working surface with flour and roll out the dough to about 1.5 cm. Use doughnut or cookie cutters to cut out doughnut shapes (the kind without a hole!) and place them onto a lined baking sheet.
- Again, cover them with a damp tea towel and let them rise for another 30-45 minutes.
- Heat the vegetable oil in a large frying pan, deep enough so the doughnuts will be half covered.
- Fry the donuts for about 2-3 minutes on each side until they turn golden brown. Use a spatula to flip them.
- You don’t want the oil to be too hot to avoid the donuts from burning on the outside before they are fully cooked on the inside. You might have to play around with adjusting the temperature to see what works best on your hob.
- Cut one open to check if the inside is cooked. The doughnut should be ready to eat but in case it still is a little doughy inside, you can bake them for 5 minutes in the oven at 150˚C.
- Fill a piping bag with a tube nozzle (the kind for filling doughnuts) with the apple butter and fill the doughnuts.
- Mix the cinnamon and caster sugar in a small bowl and roll the filled doughnuts in it. If the cinnamon sugar doesn’t stick to the doughnuts you can brush them with a little water first.
- Eat the doughnuts on the same day because doughnuts tend to go a little hard when letting them sit for too long. Enjoy!