Try scattering the the doughnut balls with a confetti of blueberry or other fruit powder and finely grated lemon rind, and even chopped nuts
4 teaspoons (14g) dry yeast
1/3 cup (125ml) warm water
¾ (180ml) unsweetened
Almond vegan milk
80g(2 ½ ounces) vegan
Margarine spread, melted
1/3 cup (75g) castor (superfine) sugar
1 teaspoon sea salt
3 cups (450g) plain (all purpose)
Flour gluten free (optional)
Olive oil, for deep frying
1 ½ cups (240g) icing sugar
½ (75g) blueberries
2 teaspoons lemon juice
2 teaspoons vanilla extract
1.Combine yeast and the warm water in a small bowl, stands for 5 minutes until frothy.
2.Combine yeast mixture, almond milk, spread, sugar and salt in large bowl of an electric mixer fitted with a dough hook. Add flour, beat until a smooth dough forms. Place dough in a large oiled bowl; cover with plastic wrap. Stand in a warm place for 1 hour or until doubled in size.
3.Line a large oven tray with baking paper. Using a lightly floured knife, cut into 32 pieces. Roll each piece into a balls on tray, 2cm (3/4-inch) apart. Cover with oiled plastic wrap.
Stand in a warm place for 30 minutes or until dough has risen and is light.
4.fill a medium saucepan one-third full with oil; heat over medium heat to 180°C/350°F (or until a cube of bread turns golden in 15 seconds.) Deep-fry doughnuts, in batches, for 3 minutes or until golden and cooked through. Drain on paper towel.
5.Make blueberry glaze. Pour over doughnuts. Serve doughnuts warm or stand until cooled.