Made of almond milk to be vegetarian and vegan-friendly, and dribbled in a zesty and fruity blueberry sauce – what's not to like?
Makes 32
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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.


  • 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


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

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


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.


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.


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.


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



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.


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