Instructions

1. Heat the milk until warm and add the yeast. Leave for about 5 minutes until frothy.

2. Add the aquafaba, margarine, salt and sugar and mix well.

3. Using a mixer or bread machine, add half the flour then mix until all flour is incorporated.

4. Add the remaining flour

5. Knead until stretchy or do a full dough cycle in the bread machine.

6. Roll out on a floured bench and cut into circles.

7. Prove for 30min to an hour, then deep fry both sides in oil.

8. For the icing, place the cream cheese in a food processor and blend until creamy. Add the icing sugar and vanilla and blend. Add the margarine one spoonful at a time until it is a spreadable consistency. Pipe jam and cream cheese filling into the donuts and on top as well if desired.

Ingredients

• 1 1/4 cup dairy-free milk

• 2 1/4 tsp dry yeast

• 6 Tbsp aquafaba (chickpea brine egg replacer)

• 115g melted dairy-free margarine

• 1/4 cup white sugar

• 1 tsp salt

• 4 1/4 cups high grade flour

• oil for frying
  

  Cream Cheese Icing

• 240g Angel Food Cream Cheese

• 3 Tbsp icing sugar

• 100g dairy-free margarine

• 1 Tbsp vanilla