Mini Doughnuts & Passion Fruit Dip
We’re at the passion fruit again! Who can blame us? If anyone tried out our Passion Fruit syrup in our previous recipe, you might understand our new obsession. We were brainstorming how we could utilise the gorgeous flavours in new recipes. Naturally we fell to one of our favourite comfort foods, doughnuts! Co-op Jam and Custard doughnuts are our guilty pleasures – yes they are vegan! However, our taste-buds are a little more high maintenance; hungry for something fancy & gourmet, not to mention we love the DIY approach with our food!
Ok, so doughnuts are not exactly the “new year, new me” health foods that everyone is jumping on, but delicious comfort foods are still essential! It’s important to treat yourself once in a while, otherwise you’re likely to begin hating a 24/7 healthy diet. Desserts are all part of the balance, right?!
I’m very much a make the batter and put in the oven kind of girl, so the idea of a sweet fried dough ball was a little intimidating for me. I admit, first time around there was a reject trial, golden on the outside, raw dough on the inside.. ops. So here’s our top tip for a perfect doughnut:
- Heat your oil in a deep pan or wok on high. Check by tossing in a small piece of bread, where it should sizzle, turn golden brown and rise to the top. Then reduce your heat to medium, unless you want to make the mistake we did!
Try making our fluffy doughnut balls that are perfect size for dipping in a tangy, flavoursome passion fruit sauce! Tell us what you think ladies and gents!
- 3 Passion Fruits
- Juice of two limes
- ¼ cup caster sugar
- ¼ cup water
- 2 cups plain flour
- 1½ tsp baking powder
- ¼ cup vegan margarine
- ½ cup non-dairy milk
- ¼ cup golden caster sugar
- ½ tsp salt
- 1 Litre + 2 tbsp. sunflower oil
- Scoop the passion fruit seeds into a saucepan along with the rest of the sauce ingredients. Mix together.
- Bring to a boil on high heat, then reducing slightly but still bubbling. Stir frequently, letting simmer for about 10 minutes or until it has reduced by about half.
- Melt together the margarine, sunflower oil and non-dairy milk to a saucepan until fully combined and melted. Set aside.
- In a large bowl, whisk together the flour, baking powder, sugar and salt.
- Pour in the marg, oil and milk gradually. stirring to combine as it comes to a thick, wet dough.
- Roll into 20 small, even balls and set aside.
- Heat the rest of sunflower oil into a large pan or wok on high heat. Test by dropping a small piece of bread in the oil, where it should sizzle, turn golden and rise to the top of the oil. Then reduce the heat to medium.
- With a slotted spoon, drop 4-5 dough balls into the oil, turning occasionally. Cook for 4-6 minutes.
- Transfer onto layered kitchen paper while the others are cooking
- Best served warm with the syrup, otherwise keep for a day in a airtight container
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