Doughnut Balls With Blueberry Sauce

These fried dough balls are made of almond milk to be vegetarian and vegan-friendly, and are dribbled in zesty blueberry sauce for a fruity and vibrant appeal.

Yield: Makes 32
Prep Time: 20 mins
Cook Time: 5 mins
Difficulty Level: 3/5

Ingredients

• 4 tsps (14 g) dry yeast
• ½ cup (125 ml) warm water
• ¾ cup (180 ml) unsweetened almond milk
• 80 g vegan margarine spread, melted
• ⅓ cup (75 g) caster sugar
• 1 tsp sea salt
• 3 cups (450 g) plain flour
• Vegetable oil, for deep-frying

BLUEBERRY GLAZE

• 1½ cups (240 g) icing sugar
• ½ cup (75 g) blueberries
• 2 tsps lemon juice
• 2 tsps vanilla extract

Steps

01. Combine yeast and the warm water in a small bowl; stand for 5 mins or until frothy.

02. Combine yeast mixture, almond milk, spread, sugar and salt in a large bowl of an electric mixer fitted with a dough hook. Add flour; beat until a smooth dough forms. Place dough in a large oiled bowl; cover with plastic wrap and stand in a warm place for 1 hr or until doubled in size.

03. Line a large oven tray with baking paper. Using a lightly floured knife, cut dough into 32 pieces. Roll each piece into a ball; place balls on tray about 2 cm apart. Cover with oiled plastic wrap. Stand in a warm place for 30 mins or until dough has risen and is light.

04. Fill a medium saucepan one-third full with oil; heat over medium heat to 180 C (or until a cube of bread turns golden in 15 secs). Deep-fry doughnuts, in batches, for 3 mins or until golden and cooked through; drain on paper towel.

05. Make blueberry glaze; pour over doughnuts. Serve doughnuts warm or stand until cooled.

BLUEBERRY GLAZE

01. Sift icing sugar into a medium bowl; add remaining ingredients. Mash blueberries with a fork; stir until well combined. Strain glaze through a sieve.

TIP

You could also use soy or coconut milk instead of almond milk. These doughnuts are best served on the day they are made.

Photo: bauersyndication.com.au