Jam and Cream Cheese Donuts
Heat the milk until warm and add the yeast. Leave for about 5 minutes until frothy.
Add the aquafaba, margarine, salt and sugar and mix well.
Using a mixer or bread machine, add half the flour then mix until all flour is incorporated.
Add the remaining flour
Knead until stretchy or do a full dough cycle in the bread machine.
Roll out on a floured bench and cut into circles.
Prove for 30min to an hour, then deep fry both sides in oil.
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.
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
3 Tbsp icing sugar
100g dairy-free margarine
1 Tbsp vanilla