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