One thing I always remember from trips to the seaside as a kid is the fried, sugary doughnuts we would buy from the kiosks when we were walking along the piers. Since going gluten free I really missed them and always kept my eyes peeled on the chance that we passed somewhere that offered a gluten free alternative. Since going vegan as well, I resigned myself to the fact I will probably never find somewhere that makes a doughnut I can eat and decided to take matters into my own hands.
It took me a while to get around to creating a recipe for these as I thought they would be a lot more complicated than they actually are. My recipe consists of just six ingredients and will take less than twenty minutes for you to whip up, making them the perfect emergency dessert on days you just want something sweet in a hurry.
The hardest thing about this recipe is getting the batter into the doughnut tray and, after a few very messy attempts, I opted to just pipe it in instead. I used a 6 cup non stick doughnut tray (26 x 20.3 x 1.9 cm) and I made five medium sized doughnuts with the recipe although you could probably stretch the batter to make six. I have noted the bake time to be 12 minutes, however, they may need up to 15 depending on the oven you use.
I bake these doughnuts for 12 minutes but then transfer them into a frying pan of olive oil to give them that crispy, fried finish before rolling them in sugar. Personally, I think these are always best when they are still hot however they are still good once they have cooled and will last for a couple of days.