Today I combined three of my favourite things: snickerdoodles, chai and donuts!
For the donuts
(adapted from Ms Cupcake’s book)
- 3 tbsp vegan butter
- 170ml/5.7fl oz plant based milk
- 1/2 tsp salt
- 3 tbsp caster sugar
- 1 tbsp vanilla extract
- 340g/12oz self-raising flour
- 2¼ tsp dried active yeast
- 1/2 tsp ground cinnamon
- 2 chai tea bags
- Vegetable or sunflower oil to fry
For the spiced sugar
- 1/4 cup/50g sugar (I used brown)
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp mixed spice
- Start by melting the butter on a low heat, add in the milk, sugar, salt, vanilla and the two tea bags. Warm the mixture for a bit then take off the heat and leave to cool for ten minutes. Discard the tea bags.
- Whilst the mixture is cooling mix the flour, yeast and cinnamon in a big mixing bowl.
- Add in the butter mixture and mix until it comes together in a shaggy dough. Tip out onto a light floured surface and knead until smooth – about ten minutes.
- Return the dough to the bowl and leave, covered for 1 hour to rise.
- Whilst the dough is rising, make the spiced sugar. Mix your spices and sugar in a deep sided bowl and set aside.
- Once the dough has risen roll it out to around 1 inch thick and cut out your circle shapes, I got 7 from mine but it really depends on the size of your cutter. Using a smaller cutter cut out a hole in the middle of the circles.
- Cover the donuts and donut holes and leave them in a warm place for another hour to rise.
- Heat your oil in a deep sided pan until it reaches 160c, I use a candy thermometer to measure.
- Once your oil is hot fry your donuts and donut holes in batches. They will take hardly any time to brown – around 30-50 seconds each side.
- Remove the donuts from the oil with a slotted spoon and then put them to drain on a wire rack.
- Whilst the donuts are still warm put them in the bowl with the spiced sugar and roll them around to coat.
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