INGREDIENTS 

50 grams vegan margarine 

120 millilitres soy milk

2 tablespoons sunflower oil, plus 1 litre extra for frying

250 grams plain flour

100 grams caster sugar

1 teaspoon baking powder

1/2 teaspoon salt
PREPARATION 

1. Gently melt the butter over a low-medium heat. Add milk and 2 tablespoons of sunflower oil and mix together. Once combined, take off the heat and set aside.
2. In a separate bowl, combine the flour, 50g of the sugar, baking powder and salt with a fork. Make a well in the centre and pour in the butter mixture. Combine gradually until a thick dough forms. 
3. Using your hands, roll dough into little flat balls and with your thumb, press a hole in the centre of each doughnut. (You may need to flour your hands for this part to avoid getting sticky!) 
4. Heat up the litre of oil in a pan. To know when it’s hot enough, fry a little bit of bread in the oil. If it goes brown and floats to the top, in 45-50 seconds the oil will be ready! Gently lay the doughnuts into the oil using a spatula. Fry for about 3-5 minutes on each side, until golden brown.
5. Transfer the doughnuts onto some tissue paper to soak up any excess oil. Then roll into a bowl of the remaining 50g sugar. 
6. Enjoy!