Hiya! Pour la recette en Français c’est ici.
- ¼ cup/50g vegan margarine
- ½ cup/120mL soy milk (or the one you use)
- 2 tablespoons sunflower oil, plus extra for frying
- 2 cups/250g plain flour
- ¼ cup/50g caster sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon ground cardamom
- 1 tablespoon rosewater
For the frosting
- 2 cups/290g powdered sugar
- 3⁄4 cup/195g soy cream
- 3-5 drops rosewater (optional)
- food colouring
- Gently melt the butter over low-medium heat. Add milk and 2 tablespoons of sunflower oil and mix together.
- Once combined, take off the heat, add rosewater and set aside.
- In a separate bowl, combine the flour, sugar, baking powder, cardamom and salt with a fork.
- Make a well in the centre and pour in the butter mixture. Combine gradually until a thick dough forms.
- Lightly flour a clean work surface then use a rolling pin to roll out the dough to an even layer. Dip a round doughnut or biscuit cutter in flour and punch circles out of the dough, wiping off and dipping the cutter in flour again whenever it begins to stick then use a cutter to punch a hole in the centre of each. (You can reroll the scraps once, then punch extra holes from whatever dough remains.)
- Heat up oil in a pan. To know when it’s hot enough, fry a little bit of bread in the oil. If it goes brown and floats to the top, in 45-50 seconds the oil will be ready!
- Gently lay the doughnuts into the oil using a spatula. Fry for about 3-5 minutes on each side, until golden brown.
- Transfer the doughnuts onto some tissue paper to soak up any excess oil.
- Set aside to cool completely.
- Meanwhile, make the frosting: In a medium bowl, whisk the powdered sugar, soy cream, 3–5 drops of rosewater (if using), and food colouring. Cover with plastic wrap and refrigerate until you are ready to frost the doughnuts.
- Once they’re fully cooled, spread a thin layer of frosting on one side of each doughnut.