Units
Scale
Ingredients
- 3 tbsp non-dairy milk (48g)
- 1/4 tsp apple cider vinegar
- 1 tbsp salted vegan butter (14g)
- 1 tsp vanilla extract
- 1/8 cup thick vegan yoghurt (32g)
- 1/8 cup granulated sugar (27g)
- 90 g all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1–2 tbsp wild blueberry conserves or blueberry jam (23-46g)
Topping
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/2–1 tbsp wild blueberry conserves or blueberry jam
Instructions
- Pre-heat oven to 180°C/356°F. Grease 6-hole Doughnut Pan with a little vegan butter.
- Combine non-dairy milk with apple cider vinegar. Set aside for 5 minutes.
- Melt vegan butter in the microwave, then add into the milk mixture with vanilla extract, granulated sugar and thick vegan greek yoghurt. Mix together – there'll be a few clumps of yoghurt but that's normal.
- Add all-purpose flour, baking soda, baking powder and salt. Mix together until well-combined. Dollop 1/4-1/8 tsp amounts of wild blueberry conserves over the batter. Fold together 2-3 times, no more!
- Using two spoons, spoon in the doughnut mixture into the doughnut pan. *see notes.
- Bake for 10-12 minutes or until a toothpick comes out clean when inserted. Allow doughnuts to cool in the pan for a few minutes, then transfer them onto a cooling rack. Allow to cool for a few more minutes.
- While doughnuts are cooling, combine cinnamon and sugar. Spread a very thin layer of wild blueberry conserves over the doughnuts – this doesn't have to be all over the doughnut just random spots. Then dip them into the cinnamon sugar mix. Enjoy!
Notes
If you think spooning the mixture into the pan will be difficult, you can add the batter into a zip lock bag, cut out the corner then pipe it into the pan.