Candy Cane Doughnuts

These candy cane doughnut holes are a great little holiday treat. The outside is crunchy and the inside is soft and moist, with a hint of wintery peppermint flavour.Makes: 24 doughnut holes
Prep Time: 5 minutes
Cook Time: 30 minutes

Ingredients

• 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

Directions

1. 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.

1. 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.
2. 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.

1. 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.

 

Chef Notes

• 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.