Prep Time: 5 minutes
Cook Time: 30 minutes
- 75g / 1/3 cup Crystal margarine, melted
- 120ml / 1/2 cup soy milk
- 1.5L / 6 cups canola oil
- 250g / 2 cups all-purpose flour
- 2g / 1 1/2 tsp baking powder
- 1g / 1/2 tsp salt
- 50g / 1/4 cup golden brown sugar
- 30g / 1/3 cup crushed candy canes
- 5 ml / 1/2 tsp peppermint extract
- 50g / 1/4 cup granulated sugar
- In a small bowl combine the Crystal margarine, peppermint extract, and soy milk together.
In a separate bowl combine the flour, baking powder, salt, crushed candy canes, and golden brown sugar in a large bowl. Make a well in the middle, then tip in the melted margarine mixture. Gradually bring the mixture together with a fork until it forms a wet, thick dough. Divide and roll the dough into 24 golf-ball sized balls.
- Heat the canola oil in a medium-sized pot over a high heat. To test if the oil is hot enough, drop a piece of dough into the pan – if the dough floats to the surface, sizzles and turns golden, it is ready to go.
- Reduce the heat to medium, and use a slotted spoon to carefully lower six dough balls into the hot oil. Cook for 3 to 5 minutes, or until golden, turning occasionally. Transfer the cooked doughnuts to a double layer of paper towel to drain. Allow to cool for a few minutes, then roll in the granulated sugar to coat. Repeat with the remaining dough balls, until all the batter is cooked.
- These little doughnut bites are best enjoyed the day they are made. If you need to store them, place them in a brown paper bag and close it tightly.
- If you have a deep fat thermometer or home deep fryer, the ideal temperature for frying would be 330F(175C).
- If you don’t have any milk on hand, substitute it for the nut milk of your choice.