Food & Drink

25th April 2017

VSO Henderson| @vso_vegankitchen




VSO, Head Chef at Mono has only gone and given us the keys to the vegan donut kingdom.

Everyone likes donuts! FACT.

If they don’t then that’s fine, more for you. Seems like everyone’s selling donuts, that’s cool but why not make them yourself in your own house and you’ll save a ton of money coz donuts should be cheap, they are meant to be a cheeky little extra to go with a cup of Joe. If I have to spend more than £2 tops on a donut I feel like its over priced. Also why the hell should folk be buying 4 for £1 non vegan donuts and we are over here paying well over the odds for them just coz they are vegan? Deffo just make your own! Or even better give someone this recipe and make them make you them.

Sometimes I make donuts in Mono. They are hardly ever more than £2 unless I sprinkle gold dust on those fuckers. Also top tip for giving something to someone you like is make them donuts. I’m telling you, every girl I’ve made donuts for has loved them.

For the apple puree

1. Wash, core and quarter four apples and put them in a large pot with enough water to cover them.

2. Boil until the apples are soft, and then with a little bit of the cooking water blend them till they turn to a puree.

3. If you want a little more flavour, a teaspoon of cinnamon or nutmeg is quite nice to add to it, and the puree can also be frozen it you're making it in bulk.

For 16 donuts:

- 1 7g sachet of yeast powder
- 1 cup warm water
- 1 cup dairy free margarine
- ½ cup caster sugar
- 80ml soya milk
- ¼ cup of apple puree
- 500g plain flour
- Pinch of salt
- Vegetable oil


1. Empty the yeast into a jug with half of the warm water and allow it to stand. Pour the rest of the water into a pan and bring to the boil. Add the sugar and margarine and stir until melted. Pour into a bowl
and let it cool slightly. Mix in the milk, and then add the yeast mix.

2. Mix the salt and apple puree into the wet mix and stir, then start adding the flour and keep mixing with a wooden spoon until a dough forms. Empty the dough onto a floured surface and knead for about 5 minutes or until soft and elastic - you may need to add slightly more flour until it's stopped sticking.

3. Flour a bowl and place the dough inside. Cover with cling film and leave to rise in a warm place for about 45 minutes or until its doubled in size.

4. Take the dough out then roll out on a floured surface until it's about half an inch thick. Cut out large circles with a large scone or pastry cutter use the smallest one for the characteristic donut hole. You can reuse the scraps as you are rolling. Place the donuts onto floured baking paper, cover with a tea towel and let rise for about
another hour. Once doubled in size the donuts are ready to be fried.

5. Heat the oil in a heavy-based pot and make sure it isn't too hot - it should be about 185c. Its best to use a thermometer but you can get away with testing a little piece to begin with.

6. Drop the doughnuts into the hot oil; they should start to cook straight away but not burn. You don't want to overcrowd your pan; normally three at a time are fine. Cook for about two to three minutes on either side, turning them over once they have an even golden colour about them. Remove with tongs or a metal basket and let rest on a kitchen towel to remove any excess oil.

7. Prepare your toppings while waiting for the donuts to rise. For the sugar coated ones I toss them in castor sugar straight away. The glazed ones can also be coated while still hot but the chocolate covered ones should be a little cooler. Once tossed, drizzled or coated to your satisfaction, place them on baking parchment to cool completely.


The possibilities are endless, basically fire all your favourite stuff crumbled up and stuck onto a sugar glaze, mash it up in melted chocolate, dip it in after you coat it in whatever you want. Or have them as plain as you want.

I also love to make them, wait for the icing to set and cut them through the middle and add ice cream…donut ice cream sandwich!!!!


Dip the warm donuts in caster sugar until evenly coated.


Melt ½ cup of dark chocolate and add a couple of tablespoons of soya milk to give them a glossier consistency.


Mix a cup of icing sugar with a few teaspoons of water and dip the donuts in the mix. Also consider using maple syrup instead of water to give a maple glaze.

Follow VSO on instagram: @vso_vegankitchen


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