It’s finished! SIX years of architecture school is finally finished! And what did I do when I handed in my final piece of work? Moved home and started working….. I now go by the title “Designer” at the family business designing and constructing buildings. And I am also a country bumpkin once more.
The first thing I wanted to make when I had some free time again was doughnuts. Jake has been nagging me for months, maybe even years, to make doughnuts. So, I finally delivered with vegan Apple Cider Doughnuts “holes” from the latest addition to my recipe book collection “Chloe’s Vegan Desserts”. Apparently she won some show in America…. I just love that she has put these in a chapter called “Dessert for Breakfast”.
Don’t fool yourself into thinking that because these are vegan they are healthy. These are deep fried, rolled in sugar, addictive little balls of dough. Or not so little as my first attempts turned out to be. If you are in need of a sweet, doughy treat, these are super easy to make and incredibly satisfying to eat! I might suggest making half the recipe though, depending on your will power. They do look quite a lot like chicken balls when they’re freshly fried, but once you’ve rolled them in the sugar they are definitely doughnuts. And don’t worry that they’re not perfect little “holes”, the gnarly crunchy bits just make them better, in my opinion!
Being American, the book is in cups, and I haven’t attempted to convert it for us Brits, sorry!Apple Cider Doughnut Holes, from Chloe’s Vegan Desserts, with a few tweaks For the Coating 1 cup golden caster sugar 1 tsp ground cinnamon For the Doughnuts 2 ²/3 cups plain flour ²/3 cup caster sugar 2 tsp baking soda 1 tsp ground nutmeg 1 tsp ground cinnamon 1 tsp salt 1 cup flat apple cider or juice ¼ sunflower oil ¼ apple cider vinegar 1 tsp vanilla extract Quite a lot of sunflower oil for frying
To make the coating, combine the sugar and cinnamon in a small bowl and set aside.
To make the doughnuts, in a large bowl mix together the flour, sugar, baking soda, nutmeg, cinnamon and salt. In a medium bowl, mix together the apple cider, oil, vinegar and vanilla. Add the wet ingredients to the dry and stir together quickly until just combined. Do not overmix.
Refrigerate the batter, covered, for 3 hours or overnight. Once the batter is chilled, fill a deep sided saucepan with about 2 inches of oil, but no more than a third of the depth of the pan. Heat to 350ºF, use a thermometer to get it just right and turn the heat down slightly when it is nearly up to temperature. Use a spoon to scoop out about 1 tablespoon of batter and drop it carefully into the hot oil. It doesn’t matter if they are not particularly spherical when they go in, they will puff up and turn into balls with the frying. Do not overcrowd the pan, fry them in batches. Let each doughnut fry for about four minutes, flipping occasionally until crispy and lightly browned on all sides. Just remember, the bigger they are they longer they will take, I’d do a tester to start with, cut it open and check that there is no raw batter in the middle. If the doughnuts begin to lose their shape when frying, refrigerate the batter for about 10 minutes. Drain on paper towels and rolls in cinnamon sugar.
Devour Serve immediately.