Vegan Jam Donuts

Standard

60g Plain Flour,
7g dried yeast (this generally comes in packets of 7g)
½ tsp Table Salt
15g Raw Sugar, plus extra to dust
20g Nuttelex
65ml Soy Milk
45ml Water
1 tbsp Vegg mixed with 2 tbsp of water
Raspberry Jam (blender quickly so its a smooth consistency)
Vegetable Oil

Method;

Combine the flour, yeast, salt and sugar in a large bowl and mix well.
In a cup add nuttelex to milk and water, and nuke in the microwave for 30 seconds, and stir to melt butter completely into milk. Pour this into the mixing bowl, along with the vegg, and stir until it comes together into a dough: it should be firm, but soft.
Put dough into a mixer fitted with a dough hook, and knead until smooth and elastic (about 10 minutes). Lightly grease a bowl and add dough, cover with a damp tea towel, and leave in a warm place (I put it outside in the sun) for about an hour.
Shape into 4, folding each side tightly into the centre in turn, turning as you go, then turn the ball over and put it on a lightly floured baking tray or board, spacing them well apart. Cover and leave to rise again for 45 minutes.
Heat the oil in a large pan. Cook the doughnuts for about 3 minutes on each side, until golden, flip in a bowl of sugar, and allow them to cool slightly. Using a skewer to make a hole that goes from one side of the donut to the other (without piercing the other side). Use a piping bag or in my case a giant syringe to inject a vein of jam. Eat while warm.
Credit: http://veganofperth.blogspot.com.au/2012/11/jammin-jam-donuts.html
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