Serves 4–61 ½ teaspoons active dried yeast
125ml (½ cup) warm water
pinch of sugar
550g (3 cups) plain (all-purpose)
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pinch of salt
1 teaspoon mixed spice
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2 teaspoons no egg powder
250ml (1 cup) warm soy milk
80g vegan butter
olive oil spray
vegetable oil, for deep-frying
cinnamon sugar for dusting, or
your favourite doughnut coatingFilling ideas
Spanish quince paste1 Place the yeast, warm water
and sugar in a small bowl and
stir well to combine. Allow to
sit for 5 minutes or until the
mixture is bubbly.2 Place the flour, salt, mixed
spice, caster sugar and no
egg powder in the bowl of a
stand mixer with a dough hook
attachment. Combine the yeast
mixture with the warm soy milk
and, with the stand mixer
running on low speed, slowly
pour the liquid into the dry
ingredients. Mix well. If the
mixture seems too sticky, add
a little extra flour, 1 tablespoon
at a time, until the dough
begins to pull away from the
side of the bowl.3 Add half of the butter to the
dough, increase the speed to
medium and mix for 1 minute
before adding the remaining
butter. At this stage, the dough
may look like it doesn’t want to
take in the butter. If necessary,
add a little extra flour again,1 tablespoon at a time, until
the dough just begins to pull
away from the side of the bowl
again. Knead on medium speed
for around 4 minutes or until
the dough is very soft, smooth
and elastic. Place in a bowl that
has been sprayed with olive oil
and cover with plastic wrap.
Set aside to prove in a warm
place until doubled in size. This
could take anywhere between
30 - 60 minutes depending on
the temperature of the room.4 Dust your work surface with
flour and dump the dough on
top. Dust a rolling pin with
flour and roll out the dough
until it’s approximately 1.5cm
thick. Cut out doughnuts using
a round cookie cutter of any
size, then transfer to a baking
tray sprayed with olive oil.
Cover loosely with plastic wrap
and allow to prove again until
the doughnuts have
increased their size by half.
The dough should feel very
soft and bounce back slowly
when pressed with your finger.5 Heat enough oil for deep
frying in a deep fryer or large
heavy-based saucepan to
170°C (340°F) or until a scrap
of dough dropped into the oil
turns golden in 15 seconds.
Carefully drop a few doughnuts
into the oil, making sure not
to overcrowd the pan. Fry the
doughnuts for about 1 minute
before turning over and frying
a further 1 minute. Test one
by breaking it in half to make
sure they are cooked through.
Transfer to paper towel and
allow to cool slightly.6 Coat the doughnuts in
cinnamon sugar and fill with
Spanish quince paste or
whatever you like.Spanish
doughnuts
Warm
treats
This is an edited extract from
Smith & Daughters A Cookbook
(that happens to be vegan) by
Shannon Martinez & Mo Wyse
published by Hardie Grant Books
RRP $48 and is available in stores
nationally.
Photographer: © Bonnie Savage