This recipe might take a little time, but the end-results are worth it!
Recipe, styling and photograph by Katelyn Allegra
Vegan coffee-flavoured jam doughnuts
- 40g vegan margarine
- 170ml soya/rice milk
- 2g (½ tsp) salt
- 40g castor sugar
- 340g self-raising flour
- 7g instant dry yeast
- canola/sunflower oil, to deep-fry
- 250ml (1 cup) freshly brewed filter coffee
- 155g maple syrup
- 30g (4 tbsp) pectin (find at earthproducts.co.za and select pharmacies)
- 7g (1 tbsp) cocoa powder
- 2,5ml (½ tsp) vanilla extract
- pinch salt
- 150g castor sugar
- 6g (1 tbsp) coffee granules, crushed
For the doughnuts, line a baking sheet with baking paper and lightly dust with flour. Set aside until needed. Heat the vegan margarine, soya/rice milk, 2g (½ tsp) salt and 40g castor sugar together in a small saucepan over medium heat. Once the margarine has melted, remove from heat and set aside to cool to room temperature.
Combine the self-raising flour and instant dry yeast together in the bowl of a stand mixer. Add the cooled contents of the saucepan and, using the dough-hook attachment, mix at low speed until just combined. Increase the speed and knead until a smooth, elastic dough forms, about 10 minutes. Cover the bowl with cling film and set aside in a warm draught-free space to rest until the dough has doubled in size, about 1 hour.
While the dough is resting, prepare the coffee-flavoured jam. Place the freshly brewed coffee and maple syrup in a medium saucepan. Bring to a boil over medium heat, stirring until well combined. Remove from heat and add the pectin. Use a stick blender to blitz for 30 seconds. Return to the stove and bring to a boil over medium heat. Boil for 30 seconds, then whisk in the cocoa powder, vanilla extract and pinch of salt. Remove from heat and transfer the jam to a clean glass jar. Cover with a lid and refrigerate until thick, about 1 hour.
Turn the risen dough out onto a generously floured, clean work surface. Roll the dough out to 2cm in thickness. Use a 10cm round cookie cutter to cut 8 discs out of the dough. Place the dough discs on the prepared baking sheet. Cover with cling film and set aside to rest overnight until the discs have doubled in size.
While the discs are resting, prepare the coffee sugar. Crush the 150g castor sugar and coffee granules together in a pestle and mortar until fine. Set aside until needed.
In a deep fat fryer or large, deep pot, heat the canola/sunflower oil to 160˚C. Use a sugar thermometer to check the temperature of the oil if using a pot. Drop a few discs into the hot oil (so as to not overcrowd the pot) and fry until golden brown, about 3 minutes per side. Use a slotted spoon to remove the doughnuts from the deep fryer/ pot and place on paper towel to drain excess oil. Continue to fry the dough discs in batches.
Allow the doughnuts to cool slightly before filling them with the coffee-flavoured jam, as follows: place the jam in a piping bag fitted with a small, plain nozzle. Press the nozzle through a doughnut from underneath and pipe in the jam to stuff the doughnut. Repeat until all of the doughnuts have been filled.
Gently roll the filled doughnuts in the coffee sugar and serve.