Vegan strawberry & thyme doughnuts

Vegan strawberry & thyme doughnuts

https://www.coop.co.uk/recipes/vegan-strawberry-and-thyme-doughnuts

Just when you thought these strawberry and thyme doughnuts couldn't get any more intriguing - they're vegan, too!

  • Feeds 6Feeds 6
  • Ready in 45 minutes

Each serving contains

  • Energy
    13%
    1082kj 257kcal
  • Fat
    Med 10%
    7g
  • Saturates
    Low 4%
    0.8g
  • Sugar
    High 34%
    30.8g
  • Salt
    Low 4%
    0.27g

% of adult’s reference intake | Carbohydrates per serving : 46g

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Ingredients

  • 125g Co-op plain white flour
  • 1 tsp baking powder
  • 125g Co-op strawberries, hulled
  • 50g pure Canadian maple syrup
  • 40ml Co-op vegetable oil
  • 40ml almond drink alternative
  • ½ tsp thyme leaves
  • 2 tsp orange juice
  • 150g Fairtrade icing sugar

For the frosted thyme leaves (optional)

  • 40g Fairtrade caster sugar
  • 3-4 sprigs of thyme

Method

  1. For the frosted thyme leaves (if making), mix 25g of the caster sugar with 2 tbsp water in a saucepan over a low heat
  2. Bring to the boil but don’t stir
  3. Once the sugar has dissolved, boil for 2 mins, then leave to cool for 2-3 mins
  4. Dip the sprigs of thyme into the syrup until fully coated, then remove and carefully shake off any excess
  5. Put into a bowl and sprinkle with the remaining 15g caster sugar to coat
  6. Shake off any excess sugar, then put on a lined tray and leave to set for at least 2-3 hours, or overnight if you have time
  7. To make the doughnuts, preheat the oven to 180°C/fan 160°C/gas 4
  8. Put the flour and baking powder into a bowl and make a well in the middle
  9. Blitz the strawberries in a food processor until smooth and set aside 25g
  10. Add the maple syrup, oil, almond drink alternative and thyme leaves to the food processor and pulse until combined
  11. Add to the dry ingredients and mix until smooth
  12. Spoon into a piping bag and pipe into the holes of a 6-hole doughnut tin
  13. Bake for 15 mins, until risen and cooked through
  14. Remove and leave to cool on a wire rack
  15. Mix the reserved 25g puréed strawberries with the orange juice, icing sugar and 1 tsp water and whisk until smooth
  16. Dip one side of the cooked doughnuts into the icing, lay onto a cooling rack and sprinkle over the frosted thyme leaves (if using), then leave to set

*Ready-in time excludes setting and cooling

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