Mains · Finnish
Vegan doughnuts
Did you know that the softest doughnuts are made from vegan dough? These sugar doughnuts, perfectly soft on the inside and wonderfully crispy on the outside, are a must-have for May Day!
Smarrig KitchenMachine-translated, original language: Suomi.
Method
- 1
Warm the water to lukewarm (approx. 37 °C). Crumble the yeast into the water.
- 2
Add the sugar, cardamom, and salt.
- 3
Add the flour gradually and knead well. Add the rapeseed oil towards the end of the kneading process.
- 4
Let the dough rise, covered with a kitchen towel, for about 30 minutes.
- 5
Knead the dough on the worktop and shape it into a log of even thickness. Divide the dough into 20 equal pieces and roll them into buns. Let rise well under a towel.
- 6
Heat the oil to 180 degrees. The oil is hot enough when a piece of white bread browns beautifully in a minute. Place the doughnuts into the oil using a slotted spoon, risen side down, and fry 2–4 at a time so that they float freely in the oil. Cook for about 2 minutes per side and turn over when the surface is brown.
- 7
Lift the doughnuts with a slotted spoon onto paper towels to drain for a moment. Add the next doughnuts to the oil to fry.
- 8
Pour sugar onto the bottom of a shallow bowl and roll the doughnuts in it while they are still warm. You can also coat the doughnuts with sugar by shaking them in a paper bag. Serve with sima (Finnish sweet sparkling mead).