1/2 cup + 1 tbsp/65gnatvia icing sugar mixplus more for dusting
1.5 tbsp/30ml/1 ozBoiling water(approx.)
1 tspIce cold water
2 tbsp/40g sugar free jam
In a bowl or bread maker, add 1/2 cup warm water, 1/2 tbsp Natvia sugar, yeast and salt. Let rest for 5 minutes, then add the rest of the ingredients. Add water slowly until a dough is formed. Let the machine knead the dough for 30 minutes.
Remove the dough, place in a bowl, cover in plastic and let rise for an hour.
Cut the doughnuts into desired shape (e.g. circle, with hole, sausage). Place on a lined baking tray and let rise for 15 minutes.
While donuts are rising, slowly heat some vegetable oil in a deep saucepan. Once simmering, but not too hot (if too hot the doughnuts will burn on outside and won't cook the inside), add one doughnut at a time, cooking for approx. 3 minutes, making sure you flip the donut halfway.
Once they have been cooked, prep the mock cream. In a bowl, dissolve the icing sugar in some boiling water (1/2-1 tbsp). Mix. In another bowl, beat the vegan butter until creamy and almost white. Add the icing sugar mix slowly for around 10 minutes. Add 1 tsp boiling water, beat, then add 1 tsp ice cold water, and beat again.
Decorate your donuts! I sliced the sausage donuts and filled them with cream and jam, then dusted everything with icing sugar.