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For the doughnuts
50 g dairy-free margarine
120 ml almond milk
2 tbsp canola oil — plus extra for deep-frying
250 g plain flour
1 1/2 tsp baking powder
1/2 tsp salt
50 g castor sugar

For the cinnamon sugar coat
1/2 cup castor sugar
1 tbsp cinnamon


Melt the margarine, almond milk and 2 tbsp canola oil in a pan over a medium heat.⁣

Combine the flour, baking powder, salt and sugar in a large bowl. Make a well in the middle, then tip in the melted mixture.⁣

Bring the mixture together with a fork until it forms a wet, thick dough, then divide and roll into 24 small balls. ⁣

Heat the canola oil in a pot over a high heat.  Once it’s ready reduce  the heat to medium and place a few balls into the oil using a slotted-spoon ⁣

Cook for 3 to 5 minutes, or until golden brown while turning them. ⁣

Remove from the oil and place on some paper towel the roll in the cinnamon and sugar mixture and enjoy.


Article written by: Food24

Photo credit: Supper in the Suburbs


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